Ingredients
- 5 water
- 4 garlic (cloves)
- 1 green bell pepper
- 3 c dry kidney beans
- 10 oz tomatoes with liquid (canned)
- 1 c green cabbage
- 1/2 c unpeeled potatoes (red)
- 1/2 c brown rice (uncooked)
- 2 ts olive oil
- 1 ts chili powder
- 1/2 ts cumin
- 1 slice onion
Salt and pepper Grated cheese for garnish Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; saute onion and garlic until soft, about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker. Add rice and water or broth, cover and cook on low 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese, if desired.