3 cups dry kidney beans
2 tablespoons olive oil...opt.
1 large onion sliced thinly
4 cloves of garlic, minced well
1 green pepper (or use yellow or red), chopped coarsley
May want to also add 1/2 cup cabbage head, shredded
1/2 cup unpeeled potatoes, diced
1 ten oz. canned tomatoes undrained
1 teaspoon chili powder (use more if you wish)
1/2 teasp. cumin
1/2 cup uncooked brown rice (or white)
5 cups water or vegetable broth
salt & pepper to your liking
grated cheese for garnish, if desired
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In large skillet over medium heat, heat oil or small amount of liquid. Saute onion, garlic until soft. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to a slow cooker. Add rice and water or broth. Cover and cook on low for 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.