Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       c            Dry kidney beans
   2       ts           Olive oil -- opt
   1       large        Onion -- slice thin
   4       cloves       Garlic -- mince
   1       large        Green bell pepper -- chop
   1       c            Green cabbage -- chop coarse
     1/2   c            Red unpeeled potatoes -- dice
  10       oz           Canned tomatoes with liquid
   1       t            Chili powder -- (1 to 2)
     1/2   ts           Cumin
     1/2   c            Uncooked brown rice
   5                    Water or vegetable broth
                        Salt and pepper
                        Grated cheese for garnish

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.