| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Chili, Crockpot | 8 | Servings | |
INGREDIENTS
| 3 | c | Dry kidney beans |
| 2 | ts | Olive oil; opt |
| 1 | lg | Onion; slice thin |
| 4 | Garlic cloves; mince | |
| 1 | Green bell pepper; chop | |
| 1 | c | Green cabbage; chop coarse |
| 1/2 | c | Red unpeeled potatoes; dice |
| 10 | oz | Canned tomatoes with liquid |
| 1 | ts | Chili powder; (1 to 2) |
| 1/2 | ts | Cumin |
| 1/2 | c | Uncooked brown rice |
| 5 | Water or vegetable broth | |
| Salt and pepper | ||
| Grated cheese for garnish |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V4 #122 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997
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