Here is one of our favourite recipes. Cindy leaves out some of the peppers as that would be too hot for the children.
1 can (11ounce) condensed black bean soup or canned black beans in juice
1 can (15 ounce) kidney beans, drained and rinsed
1 can (15 ounce) garbanzo beans, draned and rinsed (lentils is an option)
1 can (16 ounce) vegetarian baked beans
1 can (14.5 ounce) chopped tomato puree or 1 can (29 ounce) crushed tomatoes
1 can (15 ounce) drained, whole kernel corn
1 chopped onion
1 chopped green bell pepper
2 chopped zucchini
2 chopped celery stalks
2 chopped garlic cloves
1 can (4 ounce) diced chilies (optional)
1 - 2 chopped jalapenos (how much heat is preferred)
1 tablespoon chili powder
2 teaspoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
1 - In a suacepan, saute the onion, bell ppepper, zucchini, and celery for about five minutes.
2 - In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, and the ingredients from step 1.
3 - Season with garlic, chili powder, cumin, parsley, oregano, basil and the optional cilantro.
4 - Cook for about 6 hours on low.
5 - Serve with totillas, cornbread, rice or French bread.
6 - Enjoy!
7 - This freezes well.
8 - Leftovers are good on top of nachos.