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  • Beans And Veggie Chili

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    Beans And Veggie Chili
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. dry kidney beans
    • 2 Tbsp. extra virgin olive oil (optional)
    • 1 lrg onion thinly sliced
    • 4 x garlic cloves chopped well
    • 1 x green pepper (or possibly red or possibly yellow) minced coarsley
    • 1/2 c. diced red unpeeled potatoes
    • 1 can tomatoes - (10 ounce) undrained
    • 1 tsp chili pwdr more if you wish
    • 1/2 tsp cumin
    • 1/2 c. uncooked brown rice (may use white rice if you wish)
    • 5 c. water or possibly vegetable broth Salt to taste Freshly-grnd black pepper to taste grated cheese for garnish if you like

    Directions

    1. Soak beans overnight in cool water to cover. Drain. Put beans in slow cooker.
    2. In a large skillet over medium-high heat, heat oil or possibly a small amount of liquid; saute/fry onion and garlic till soft - about 3 to 5 min. Add in bell pepper, cabbage, potatoes, tomatoes, chili pwdr and cumin. Continue cooking, stirring frequently for 3 min; transfer to slow cooker.
    3. Add in rice and water or possibly broth; cover and cook on LOW for 6 to 8 hrs or possibly till chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if you like.
    4. This recipe yields 4 to 6 servings.
    5. NOTES :

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