Sunday Chili(Serve With Cornbread)

• 3 c. uncooked kidney beans
• 2 tsp. olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 green bell pepper, seeded and coarsely chopped
• green cabbage
• 1/2 c. diced red potatoes, with skins
• 1 (10 oz.) can tomatoes (with liquid)
• 1 to 2 Tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 c. uncooked brown rice
• 5 c. water or vegetable broth
• salt
• pepper
• garnish with shredded cheese

1. Soak beans overnight in cold water to cover.
2. Drain.
3. Place beans in slow cooker.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add onion and garlic.
6. Saute until soft, 3 to 5 minutes.
7. Add green pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin.
8. Continue cooking, stirring frequently, 3 minutes, then transfer to slow cooker.
9. Add rice and water.
10. Cover and cook on low until chili is thick and beans and rice are tender, 6 to 8 hours.
11. Season to taste with salt and pepper.
12. Top with shredded cheese, if desired.

kidney beans, olive oil, onion, garlic, green bell pepper, green cabbage, red potatoes, tomatoes, chili powder, ground cumin, brown rice, water, salt, pepper, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967511 (may not work)