Sunday Chili
Yield
8 servingsPrep
Cook
Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
red kidney beans
dry |
|
| 2 | teaspoons |
olive oil
optional |
|
| 1 | large |
onions
slice thin |
|
| 4 | cloves |
garlic
mince |
|
| 1 | each |
green bell peppers
chop |
|
| 1 | cup |
cabbage
chop coarse |
|
| ½ | cup |
red skinned potatoes
unpeeled, dice |
*
|
| 10 | ounces |
tomatoes, canned with juice
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | cup |
spanish brown rice
uncooked |
* |
| 5 | x |
water
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cheese
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
red kidney beans
dry |
|
| 1E+1 | ml |
olive oil
optional |
|
| 1 | large |
onions
slice thin |
|
| 4 | cloves |
garlic
mince |
|
| 1 | each |
green bell peppers
chop |
|
| 237 | ml |
cabbage
chop coarse |
|
| 118 | ml |
red skinned potatoes
unpeeled, dice |
*
|
| 289 | ml/g |
tomatoes, canned with juice
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 118 | ml |
spanish brown rice
uncooked |
* |
| 5 | x |
water
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cheese
grated, for garnish |
*
|
Directions
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; sauté 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.
