3 cups dry kidney beans
2 teaspoons olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup coarsely chopped green cabbage
1/2 cup diced red unpeeled potatoes
10 ounce can tomatoes, with liquid
1 or 2 tablespoons chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
salt and pepper to taste
grated cheese for garnish
Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium high heat, heat oil; 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 three minutes. Transfer to slow cooker. Add rice, 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.
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