Sunday Chili(Serve with Cornbread)
Sunday Chili(Serve With Cornbread) is an impressive dinner. Made with 3 c. uncooked kidney beans, 2 tsp. olive oil, 1 large onion, thinly sliced, 4 cloves garlic, minced and 1 green bell pepper, seeded and coarsely chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Soak beans overnight in cold water to cover.
Drain.
Place beans in slow cooker.
Heat olive oil in a large skillet over medium-high heat.
Add onion and garlic.
Saute until soft, 3 to 5 minutes.
Add green pepper, cabbage, potatoes, tomatoes with liquid, chili powder and cumin.
Continue cooking, stirring frequently, 3 minutes, then transfer to slow cooker.
Add rice and water.
Cover and cook on low until chili is thick and beans and rice are tender, 6 to 8 hours.
Season to taste with salt and pepper.
Top with shredded cheese, if desired.
π· Perfect Pairings
Complete your meal with these
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