Preparation:
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. |
