Sunday chili

3 cups dry kidney beans (I used canned)
2-3 Walla Walla onion or leeks
4 cloves garlic, minced
1 bell or anaheim pepper, chopped
1-2 cups coarsely chopped green or red cabbage
1/2 cup diced red unpeeled potatoes
2 cups chopped tomatoes, or 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

Steps

1. Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker.
2. In a large skillet over medium-high heat, water saute onion and garlic until soft, about 3 to 5 min. (or oil saute them in a tablespoon cooking oil)
3. Add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker.
4. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste.