- 1 large green pepper chopped
- 1 onion, chopped
- 3 stalks celery diced
- 3 -4 garlic cloves
- Saute the ingredients above in a skillet. Add a few tablespoons of water at a time if needed. Put in crock pot with remaining ingredients.
- Add:
- 1-2 cups water
- 3 cups veggie broth
- (2) 15 oz cans great northern beans
- (1) 15 oz can butter beans
- (1) can white beans
- (1) 7 oz can chopped green chilies (opt)
- 1 Tablespoon Cumin
- 1/2 teaspoon Pepper
- 1/2 teaspoon salt
- a pinch Crushed Red pepper or cayenne
- 3 tablespoons Chili Powder
- oregano
- Basil
- 1 teaspoon minced Garlic
- Cilantro (optional)
- 2 tablespoon tapioca flour or cornstarch or arrowroot powder (optional)
- Cook in crock pot for a few hours to heat through.
- Serve with tortilla chips & salsa, cashew sour cream, cilantro, cashew cheese & cilantro
Dry Bean Method: soak 4 cups dry navy or white beans and 2 cups dry garbanzo beans for 24 hours., rinse and drain and then cook the beans in the instant pot for 25 minutes. Add all of the rest of the ingredients and cook on slow cook.