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. 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 three minutes. Transer to slow cooker.

Add rice, 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.

This recipe yields 8 servings.

NOTES :

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