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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8
3 cups dry kidney beans or 3 cans kidney beans
2 teaspoons olive oil, if desired
1 large onion, thinly sliced
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup green cabbage, coarsely chopped
½ cup red potatoes, diced, unpeeled
1 can tomatoes, (10 ounces)
undrained
1 to 2 tablespoon chili powder
½ teaspoon cumin
½ cup uncooked brown rice
5 cups vegetable broth
Salt and pepper to taste
Grated low-fat or non-fat cheese for, optional garnish
Soak dry beans overnight if using dry beans. In large skillet over medium heat, heat oil or use water to save fat calories. Sauté 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 broth. Cover and cook on low 6 to 3 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.