Beans And Veggie Chili Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
3 cups dried kidney beans
2 tablespoons olive oil (optional)
1 large onion, thinly sliced
4 cloves garlic, minced well
1 green pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 oz size) tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Grated cheese for garnish, if desired

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Directions:

Cover and soak beans overnight in cold water. 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 three minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 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.

This recipe from CDKitchen for Beans And Veggie Chili serves/makes 4

Recipe ID: 48584

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