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Post by ellise on Jul 21, 2005 17:55:40 GMT 10
3 cups dried kidney beans 2 tbs olive oil (optional) 1 large onion, thinly sliced 4 garlic cloves, minced well 1 green pepper (or red or yellow),chopped coarsely 1/2 cup diced red unpeeled potatoes 1 can (10 oz) tomatoes, undrained 1 tsp chili powder 1/2 tsp 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, potatoes, tomatoes, chili powder and the cumin. Continue cooking, stirring frequently for about 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.
4 to 6 servings
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