YIELD
8 servingsPREP
COOK
READY
Ingredients
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.
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