So, I was asked to make a veggie chili for the teachers’ appreciation luncheon.  I decided to embark on the adventure, so I looked up many recipes, then compiled my own with my own style.

This recipe made a really thick, hearty chili that was a tad on the spicy side and delicious!

• 1.5 cups dried black beans
• 1 cup dried red beans
• 1 cup dried pinto beans
• 1 cup dried garbanzo beans
• 28 oz can Italian peeled tomatoes (chopped)
• 28 oz can Rotelle original tomato/chili pepper
• 1 red onion chopped
• 1 zucchini chopped or shredded
• 1 yellow squash chopped or shredded
• 1/4 cup chili powder
• 1 tsp of Cumin
• 1 bell pepper chopped
• 1 box of baby bella mushrooms sliced
• 1 cup of chopped cilantro
• Dusting of Cayanne (may not even be needed)
• 2 1/2 cups of water + 6-8 cups
• 1 1/2 tsp of baking soda

In a LARGE bowl pour all the beans, the baking soda & 6-8 cups of water and let beans soak for 4 hours plus.  (Ideally, I will let them soak over night.)

After soaking, pour into a colander and rinse beans thoroughly.

Pour beans into crock pot and add everything else to crock pot and stir.

Let cook on low for 8-10 hours.  Garbanzo beans will still be a bit crunchy, but that is your “meat texture”.   My hubby never realized that it was a meatless chili!

WOO HOO – SCORE ONE FOR MOMMY AND MEATLESS MONDAYS!!!