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Sunday Chili chili, crockpot, beans 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 : 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. From: Angela [lynn] Gilliland Date: 01 May 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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