Beans And Veggie Chili Recipe

• 3 c. dry kidney beans
• 2 Tbsp. extra virgin olive oil (optional)
• 1 lrg onion thinly sliced
• 4 x garlic cloves chopped well
• 1 x green pepper (or possibly red or possibly yellow) minced coarsley
• 1/2 c. diced red unpeeled potatoes
• 1 can tomatoes - (10 ounce) undrained
• 1 tsp chili pwdr more if you wish
• 1/2 tsp cumin
• 1/2 c. uncooked brown rice (may use white rice if you wish)
• 5 c. water or possibly vegetable broth Salt to taste Freshly-grnd black pepper to taste grated cheese for garnish if you like

1. Soak beans overnight in cool water to cover.
2. Drain.
3. Put beans in slow cooker.
4. In a large skillet over medium-high heat, heat oil or possibly a small amount of liquid; saute/fry onion and garlic till soft - about 3 to 5 min.
5. Add in bell pepper, cabbage, potatoes, tomatoes, chili pwdr and cumin.
6. Continue cooking, stirring frequently for 3 min; transfer to slow cooker.
7. Add in rice and water or possibly broth; cover and cook on LOW for 6 to 8 hrs or possibly till chili is thick and rice and beans are tender.
8. Season to taste with salt and pepper.
9. Garnish with cheese if you like.
10. This recipe yields 4 to 6 servings.
11. NOTES :

kidney beans, extra virgin olive oil, onion, garlic, green pepper, potatoes, tomatoes, wish, cumin, brown rice, water

Taken from cookeatshare.com/recipes/beans-and-veggie-chili-81149 (may not work)