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| Sunday Chili Recipe |
Category: Crockpot / Chili
Rating:
N/A
Servings: 8
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Ingredients
3 cup dry kidney beans
2 teaspoon olive oil; opt
1 large onion; slice thin
4 garlic cloves; mince
1 green bell pepper; chop
1 cup green cabbage; chop coarse
1/2 cup red unpeeled potatoes; dice
10 oz canned tomatoes with liquid
1 teaspoon chili powder; (1 to 2)
1/2 teaspoon cumin
1/2 cup uncooked brown rice
5 water or vegetable broth
1 salt and pepper
1 grated cheese for garnish
Cooking Directions:
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.
chili,crockpot
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