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Sunday Chili

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Submitted by ment2bherd

YIELD

8 servings

PREP

COOK

READY

Ingredients

3 7.1E+2
CUPS ML RED KIDNEY BEANS
dry
2 1E+1
TEASPOONS ML OLIVE OIL
optional
1 1
LARGE LARGE ONIONS
slice thin
4 4
CLOVES CLOVES GARLIC
mince
1 1
EACH EACH GREEN BELL PEPPERS
chop
1 237
CUP ML CABBAGE
chop coarse
½ 118
CUP ML RED SKINNED POTATOES
unpeeled, dice *
10 289
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
½ 118
CUP ML SPANISH BROWN RICE
uncooked *
5 5
X X WATER *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 119 14% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 345mg 14%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 40%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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