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Crockpot Beans And Veggie Chili

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Crockpot Beans And Veggie Chili

 

3 cups dried kidney beans

2 tablespoons olive oil, optional

1 large onion, thinly sliced

4 garlic cloves, minced well

1 green pepper or red or yellow, chopped coarsley

1/2 cup diced red unpeeled potatoes

1 10 oz. can tomatoes, undrained

1 teaspoon chili powder, more if you wish

1/2 teaspoon cumin

1/2 cup uncooked brown rice, may use white rice if you wish

5 cups water or vegetable broth

salt to taste

freshly ground black pepper to taste

grated cheese for garnish, if desired

 

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 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.

Makes 4 to 6 servings.

 

 

 

 

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