alteRecipes.com recipe
derived from Mollie Katzen and Walt Willett's
Eat, Drink, and Weigh Less, page 211
| 1. | onion | 1½ cups diced large |
| bell peppers | 1 cup, diced | |
| zucchini | 1 medium, diced | |
| yellow squash | 1 medium, diced | |
| 2. | garlic | 2 Tablespoons crushed |
| chili powder | 3 Tablespoons | |
| 3. | diced tomatoes | 1 15 oz. can |
| black beans | 1 15 oz. can | |
| kidney beans | 1 15 oz. can | |
| garbanzo beans | 1 15 oz. can | |
| 4. | smoked Mexican salt | 1 teaspoon or to taste |
1. 8-10 hours before you want to serve the chili, chop up the onion, peppers, zucchini, and yellow squash and toss them into your crockpot.
2. Crush the garlic right into the crockpot and add the chili powder.
3. Drain the 3 cans of beans and the diced tomatoes and toss them in.
4. Add the salt and stir all the ingredients thoroughly.
5. Let the crockpot sit on low for 8-10 hours, coming back every couple of hours to stir it until you're ready to eat dinner.