Veggie Chili

• 16 oz garbanzo beans
• 16 oz Pinto beans
• 16 oz Kidney beans
• 1 large onion (I prefer Walla Walla Sweets)
• At least 6 cloves of garlic (I use 12 normally)
• 28 oz whole tomatoes or chopped
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow or orange bell pepper
• Sliced mushrooms
• 2 carrots thinly sliced
• 2 celery ribs thinly sliced
• 2 zucchini thinly sliced
• 1 tablespoon oregano
• 2 teaspoons ground cumin
• 1/3 cup good chili powder

1. Combine all ingredients and mix well.
2. Cook in slow cooker on low for 6-8 hours or high 3-4 hours.
3. Also can be cooked in oven in heavy covered pot at 350 for 1-2 hours.
4. Serve with sour cream if people need to put the fire out.

garbanzo beans, pinto beans, kidney beans, onion, at, tomatoes, red bell pepper, green bell pepper, orange bell pepper, mushrooms, carrots, celery, zucchini, oregano, ground cumin, good chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22053 (may not work)