3 c Dry kidney beans

2 ts 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 Canned tomatoes with liquid

1 ts Chili powder; (1 to 2)

1/2 ts Cumin

1/2 c Uncooked brown rice

5 Water or vegetable broth

Salt and pepper 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 beans are tender. Season to taste with salt and pepper. Garnish with cheese, if desired.