Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Kidney beans |
| 2 teaspoons | Olive oil |
| 1 large | Onion, thinly sliced |
| 4 eaches | Garlic cloves, minced |
| 1 each | Green pepper, chopped |
| 1 cup | Cabbage, chopped |
| ½ cup | Red potatoes, chopped |
| 10 ounces | Tomatoes |
| 2 tablespoons | Chili powder |
| ½ teaspoon | Cumin |
| ½ cup | Brown rice |
| 5 cups | Water |
| \N \N | Salt & pepper to taste |
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker.
In large skillet over medium high heat, heat oil; saute onion and garlic until soft, about 3-5 mins. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 mins and transfer to slow cooker.
Add rice and water or broth, cover and cook on low 6-8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper.
"Vegetarian Times", issue unknown, Posted by Lisa Greenwood Submitted By MARK SATTERLY On 04-10-95