Ingredients:
- 3 cups dried pinto beans or small red beans
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup coarsely chopped green cabbage
- 1/2 cup diced red unpeeled potatoes
- 1 can (14.5 ounces) tomatoes with juice
- 1 or 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 cup uncooked brown rice
- 5 cups water or vegetable broth
- Salt and pepper to taste
- shredded cheese, Cheddar or Jack, optional
Preparation:
In a large skillet over medium-high heat, heat oil; Saute onion and garlic until soft, about 3 to 5 mins. 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, then cover and cook on LOW for 5 to 7 hours, or until
chili is thick and rice and beans are tender. Season to taste with salt
and pepper. Garnish each serving with shredded cheese if desired.
Serves 8.
More Chili Recipes
Chili Con Carne with Beef
Easy Chili Recipe
San Antonio Chili
Pinto Bean Chili
Slow Cooker Chili with Beans
Ground Beef Chili Recipe
Chili Beef Stew
Gail's Hearty Chili Recipe
Lynn's Chili Recipe
Kara's Chili Recipe
Rick's Chili Recipe
Easy Chili with Ground Beef or Turkey
Pork Chili
Skillet Chili
Mucho Gusto Chili
Turkey Chili
Ground Beef Recipes Index
Beef Chili
Ground Beef Chili
Crockpot Beef & Ground Beef
Meatloaf Recipes
Hamburger Recipes
Ground Beef Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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