Bluto's Beans And Veggie Chili

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 3 cups dried kidney beans
• 2 tablespoons olive oil (optional)
• 1 large onion, thinly sliced
• 4 garlic cloves, minced well
• 1 green pepper, chopped coarsely (or red or yellow)
• 1/2 cup diced unpeeled red potatoes
• 1 (10 ounce) can tomatoes, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup uncooked brown rice
• 5 cups water or 5 cups vegetable broth
• salt, to taste
• fresh ground black pepper, to taste
• grated cheese, if desired

Recipe

• 1 cover and soak beans overnight in cold water- drain.
• 2 put beans in slow cooker.
• 3 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.
• 4 add bell pepper, potatoes, chili powder and the cumin.
• 5 continue cooking, stirring frequently for about three minutes; transfer to slow cooker.
• 6 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.
• 7 because the acid in tomatoes supposedly keep uncooked beans from becoming tender, add the tomatoes after the beans are cooked- for the last hour or so of cooking (but if you want, you can add them when you add the bell pepper and potatoes).
• 8 season to taste with salt and pepper.
• 9 garnish with cheese if desired.