Crockpot Vegetarian Chili

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

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. This recipe yields 4 to 6 servings.

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