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Categories:
red kidney olive oil onions garlic green bell peppers cabbage chop red skinned potatoes tomatoes chili powder cumin spanish brown rice water salt cheese
Viewed: 50 - Published at: 6 years agoIngredients
- 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
Method
- Soak beans overnight in cold water to cover.
- Drain.
- Put beans in slow cooker.
- 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.
- Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
- Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker.
- 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.
- Season to taste with salt and pepper.
- Garnish with cheese, if desired.
