Vegetarian Sierra Stew

Directions

Optional garnishes: ¼ cup jalapeno- or pepper-flavored monterey jack cheese, salsa and/or low-fat sour cream or nonfat yogurt.

Wash kidney beans well, removing any pebbles or mis-shaped beans.

Place in a large bowl and cover with cold water.

Let beans soak overnight, then drain the water.

Rinse well and set aside.

In a large Dutch oven over medium-high heat, heat oil and sauté onion and garlic until onion is soft, about 3 to 5 minutes.

Add bell pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin.

Continue cooking, stirring frequently, for 3 minutes.

Add rice, water or broth and beans.

Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are tender.

Season with salt-free seasoning and pepper.

Serve and top with garnishes, if desired.