Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Kidney beans 10 oz Tomatoes
2 ts Olive oil 2 tb Chili powder
1 lg Onion, thinly sliced 1/2 ts Cumin
4 ea Garlic cloves, minced 1/2 c Brown rice
1 ea Green pepper, chopped 5 c Water
1 c Cabbage, chopped Salt pepper to taste
1/2 c Red potatoes, chopped

Soak beans overnight in cold water to cover. Drain. Put beans in
slow cooker.

In large skillet over medium high heat, heat oil; saute onion and
garlic until soft, about 3-5 mins. Add bell pepper, cabbage,
potatoes, tomatoes, chili powder and cumin. Continue cooking,
stirring frequently for 3 mins and transfer to slow cooker.

Add rice and water or broth, cover and cook on low 6-8 hours or until
chili is thick and rice and beans are tender. Season to taste with
salt and pepper.

"Vegetarian Times", issue unknown, Posted by Lisa Greenwood
Submitted By MARK SATTERLY On 04-10-95

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