1 green pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 oz) tomatoes, undrained
1 tsp chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Grated cheese for garnish, if desired
Cover and soak beans overnight in cold water. 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, potatoes, tomatoes, chili powder and the cumin.
Continue cooking, stirring frequently for about three
minutes; transfer to slow cooker. 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. Season to
taste with salt and pepper. Garnish with cheese if
desired. This recipe yields 4 to 6 servings.
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