Sunday Chili

Course : Chili
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes