Three Bean Chili

This is a crock-pot recipe. It is wonderful to mix and forget. The cooking time might be different than mine depending on you crock-pot. On average I let this cook on low for 4 to 5 hours. I really enjoy the different beans it makes the chili great to look at but also adds different textures and flavors. It also freezes great, so if you don't eat all of it put it in the freezer and have a home cooked treat on a busy night!

Ingredients:

• 2 cups black beans

• 2 cups red beans

• 2 cups pinto beans

• 2 cups textured vegetable protein soaked in 2 cups water to rehydrate

• 1 head of garlic peeled and minced

• 36 ounces of stewed tomatoes, I either use ones that I have canned or the ones store bought with the chili peppers in them. This time I used the store bought

• 1 jalapeno diced (optional)

• 1 large onion minced

• 1/4 tsp powdered mustard

• 1/2 tsp liquid smoke

• 1/4 tsp cumin

• 3/4 tsp black pepper

• 1/2 tsp salt

• 1 tsp cayenne pepper (optional)

here it is cooking in the crock-pot

Directions:

Add all the ingredients to your crock-pot and put on low. Stir about every 30 to 45 minutes. After about three hours taste, if it is not hot enough add more cayenne pepper. Feel free to garnish with jalapenos and non-dairy sour cream, or whatever you like!

yum and done!