Sunday Chili

      Yield: 8 Servings

      3 c  dry kidney beans

      2 t  olive oil,opt

      1 lg onion,slice thin

      4    garlic cloves,mince

      1    green bell pepper,chop

      1 c  green cabbage,chop coarse

    1/2 c  red unpeeled potatoes,dice

     10 oz tomatoes with liquid,Canned

      1 t  chili powder,(1 to 2)

    1/2 t  cumin

    1/2 c  brown rice,Uncooked

      5    water (or vegetable broth)

      1    salt and pepper

      1    grated cheese,For Garnish

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 6 to 8 hours or until chili is thick and rice and