Sunday Chili

Course : Chili
Serves: 8
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Ingredients:

3 Cup Dry kidney beans
2 teaspoon Olive oil -- opt
1 large Onion -- slice thin
4 cloves Garlic -- mince
1 large Green bell pepper -- chop
1 Cup Green cabbage -- chop coarse
1/2 Cup Red unpeeled potatoes -- dice
10 ounces Canned tomatoes with liquid
1 teaspoon Chili powder -- (1 to 2)
1/2 teaspoon Cumin
1/2 Cup Uncooked brown rice
5 Cup Water or vegetable broth
1 teaspoon Salt and pepper
1/2 Cup Grated cheese for garnish
 

Preparation / Directions:

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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