| 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
A Message from our Provider:
“No one can ignore Jesus forever”