Ingredients Jump to Instructions ↓

  1. 3 c Dry kidney beans

  2. 2 ts Olive oil; opt

  3. 1 lg Onion; slice thin

  4. 4 Garlic cloves; mince

  5. 1 Green bell pepper; chop

  6. 1 c Green cabbage; chop coarse

  7. 1/2 c Red unpeeled potatoes; dice

  8. 10 oz Canned tomatoes with liquid

  9. 1 ts Chili powder; (1 to 2)

  10. 1/2 ts Cumin

  11. 1/2 c Uncooked brown rice

  12. 5 Water or vegetable broth

Instructions Jump to Ingredients ↑

  1. 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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