Ingredients:

3 cups dried kidney beans
2 Tbs olive oil (optional)
1 large onion, thinly sliced
4 garlic cloves, minced well
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

Methods:

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,cabbage,potatoes,tomatoes,chili powder and cumin. Continue cooking, stirring frequently for 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.