Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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