Sunday Chili

Name: Sunday Chili
Ingredients: 3 cups red kidney beans dry; 2 teaspoons olive oil optional; 1 large onions slice thin; 4 cloves garlic mince; 1 each green bell peppers chop; 1 cup cabbage chop coarse; 1/2 cup red skinned potatoes unpeeled, dice; 10 ounces tomatoes, canned with juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 cup spanish brown rice uncooked; 5 x water; 1 x salt and black pepper; 1 x cheese grated, for garnish

14 ingredients

9 steps

Ingredients

3 cups red kidney beans dry
2 teaspoons olive oil optional
1 large onions slice thin
4 cloves garlic mince
1 each green bell peppers chop
1 cup cabbage chop coarse
1/2 cup red skinned potatoes unpeeled, dice
10 ounces tomatoes, canned with juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup spanish brown rice uncooked
5 x water
1 x salt and black pepper
1 x cheese grated, for garnish

Directions

1

Soak beans overnight in cold water to cover.
2

Drain.
3

Put beans in slow cooker.
4

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.
5

Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
6

Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker.
7

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.
8

Season to taste with salt and pepper.
9

Garnish with cheese, if desired.