Title: Sunday Chili
Categories: Chili, Crockpot
Yield: 8 Servings

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

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