Sunday Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Dry kidney beans,
2 tsp: Olive oil, opt
1 large: Onion, slice thin
4: Garlic cloves, mince
1: Green bell pepper, chop
1 cup: Green cabbage, chop coarse
1/2 cup: Red unpeeled potatoes, dice
10 ounce: Canned tomatoes with liquid,
1 tsp: Chili powder, (1 to 2)
1/2 tsp: Cumin,
1/2 cup: Uncooked brown rice,
5: Water or vegetable broth,
Salt and pepper,
Grated cheese for garnish,
Directions:
Soak beans overnight in cold water to cover. 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 3 minutes;
transfer to slow cooker. 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. Season to taste with salt and pepper. Garnish with cheese, if
desired.
Source from luhu.jp
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 3 minutes;
transfer to slow cooker. 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. Season to taste with salt and pepper. Garnish with cheese, if
desired.
Source from luhu.jp