vegetarian chili

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Vegetarian Chili in a Crockpot

• 3 cups dried kidney beans
• 2 tablespoons olive oil (optional)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced well
• 1 green pepper (or red or yellow),chopped coarsely
• 1/2 cup diced red unpeeled potatoes
• 1 can (10 oz size) tomatoes, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon 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, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 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 tende.r Season to taste with salt and pepper. Garnish with cheese if desired

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