Recipe for Beans and Veggie Chili 
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Yield:
4
Ingredients:
Amount Ingredient
3 cup dried kidney beans
2 tbl olive oil (optional)
1 lrg onion thinly sliced
4 x garlic cloves minced well
1 x green pepper (or red or yellow) chopped coarsley
1/2 cup diced red unpeeled potatoes
1 can tomatoes - (10 oz) undrained
1 tsp chili powder more if you wish
1/2 tsp cumin
1/2 cup uncooked brown rice
(may use white rice if you wish)
5 cup water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: 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; 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 3 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 tender. Season to taste with salt and pepper. Garnish with cheese if desired.

This recipe yields 4 to 6 servings.

NOTES :

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