Date: 08 Mar 94 12:57:00 EST
From: "Elaine Silva" (ESILVA@ada.npt.nuwc.navy.mil)
adapted from the february issue of vegetarian times
sunday chili
3 cups dry kidney beans (i used canned)
1 large onion
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup coarsely chopped green cabbage
1/2 cup diced red unpeeled potatoes
10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (i used broth)
salt and pepper to taste
soak beans overnight in cold water to cover. drain. put beans in slow cooker.
in a large skillet over medium-high heat, water saute onion and garlic until
soft, about 3 to 5 min. add bell pepper, cabbage, potatoes, tomatoes,
chili powder and cumin. continue cooking, stirring frequently, for 3 min;
transfer to slow cooker. add rice and broth, cover and cook on low for
6 to 8 hours. season to taste. servers 8.
kwvegan vegan