Vegetable Garbanzo Chili

• 1 lb dried garbanzo beans, picked over
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 fresh jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 13 cup chili powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 (28 ounce) can tomatoes in puree
• 2 carrots, cut into 1/2 inch slices
• 2 stalks celery, cut into 1/2 inch slices
• 2 medium zucchini, cut into 1/2 inch slices
• 1 large red bell pepper, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 1 teaspoon salt, to taste

1. Put beans in a large soup pot; add water to cover by 2 inches; let soak overnight.
2. Drain beans; return beans to pot; add water to cover by 2 inches; bring to a boil over high heat; reduce heat to low and simmer for about 1 hour or until the beans are tender; drain well (the beans can be made a day before, covered and refrigerated).
3. In a big skillet, let the oil get heated over medium heat.
4. Add in the onion and jalapeno pepper; stir/saute until veggies are soft.
5. Add in the garlic, chili powder, oregano, and cumin; stir for 30 seconds.
6. Add in the tomatoes with puree; bring to a simmer and break up the tomatoes with a spoon.
7. Transfer mixture to a 4 quart slow-cooker.
8. Add in carrots, celery, zucchini, the bell peppers and garbanzos; stir to combine.
9. Cover and cook on LOW 6-7 hours or until the garbanzos are tender.
10. Season to taste with salt.
11. **Note--youmay substitute 3 (16 oz) cans well-drained garbanzo beans instead of the dried beans; add drained canned beans to the chili during the last hour of cooking.

garbanzo beans, olive oil, onions, jalapeno peppers, garlic, chili powder, oregano, ground cumin, tomatoes, carrots, stalks celery, zucchini, red bell pepper, green bell pepper, salt

Taken from www.food.com/recipe/vegetable-garbanzo-chili-107523 (may not work)