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Sunday Chili

Yield: 8 Servings

3 c dry kidney beans
2 t olive oil,opt
1 lg onion,slice thin
4 garlic cloves,mince
1 green bell pepper,chop
1 c green cabbage,chop coarse
1/2 c red unpeeled potatoes,dice
10 oz tomatoes with liquid,Canned
1 t chili powder,(1 to 2)
1/2 t cumin
1/2 c brown rice,Uncooked
5 water (or vegetable broth)
1 salt and pepper
1 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 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.

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