Sunday Chili

Serving Size : 8
Ingredients

for prepare Sunday Chili

:

Amount	Measure	Ingredient - Preparation Method
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	t	Chili powder - (1 to 2)
1/2	ts	Cumin
1/2	c	Uncooked brown rice
5		Water or vegetable broth

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.

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