Sunday Chili
- Main Ingredient: Rice and Grains Cheese Cabbage Potatoes Tomatoes
- Preparation: Crock Pot and Slow Cooker
- Course: Various Main Dishes
- Yield:
Sunday Chili ingredients
- 3 c dry kidney beans
- 2 t olive oil; opt
- 1 large Onion, sliced thin
- 4 garlic cloves, minced
- 1 Green bell pepper, chopped
- 1 c Green cabbage; chop coarse
- 1⁄2 c Red unpeeled potatoes; dice
- 10 oz Canned tomatoes with liquid
- 1 t Chili powder; (1 to 2)
- 1⁄2 t Cumin
- 1⁄2 c Uncooked brown rice
- 5 Water or vegetable broth
- Salt and pepper
- Grated cheese for garnish
Cooking Sunday Chili
1. Soak beans overnight in cold water to cover.
2. Drain.
3. Put beans in slow cooker.
4. 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.
5. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin.
6. Continue cooking, stirring frequently, for 3 minutes; transfer to slow cooker.
7. 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.
8. Seasoni to taste with salt and pepper.
9. Garnishi with cheese, if desired.
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