Sunday Chili(Serve With Cornbread) - cooking recipe

Ingredients

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

Preparation

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