Sunday Chili

• 3 cups red kidney beans dry
• 2 teaspoons olive oil optional
• 1 large onions slice thin
• 4 cloves garlic mince
• 1 each green bell peppers chop
• 1 cup cabbage chop coarse
• 1/2 cup red skinned potatoes unpeeled, dice
• 10 ounces tomatoes, canned with juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup spanish brown rice uncooked
• 5 x water
• 1 x salt and black pepper
• 1 x cheese grated, for garnish

1. Soak beans overnight in cold water to cover.
2. Drain.
3. Put beans in slow cooker.
4. 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.
5. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
6. Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker.
7. 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.
8. Season to taste with salt and pepper.
9. Garnish with cheese, if desired.

red kidney, olive oil, onions, garlic, green bell peppers, cabbage chop, red skinned potatoes, tomatoes, chili powder, cumin, spanish brown rice, water, salt, cheese

Taken from recipeland.com/recipe/v/sunday-chili-36061 (may not work)