Beans And Veggie Chili
recipe at a glance
0 stars - 3 reviews
ready in: over 5 hrs
3 cups dried kidney beans
2 tablespoons olive oil (optional)
1 large onion, thinly sliced
4 cloves garlic, minced well
1 green bell pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 ounce 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
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.
659 calories, 9 grams fat, 113 grams carbohydrates, 36 grams protein per servingrecipe id: