Veggie 3-Bean Chili

Chef #694088's Note:

This came from a cookbook I borrowed from the library and I am sorry I didn't write down the name of the book. We first made this in the dutch oven over the camp fire. Anything over a fire is good! But this is just as good done in the crockpot for 8 hours or on the stove for 35 minutes! I use a lot of garlic and a LOT of heat - so feel free to tone it down to your tastes!Enjoy - it's healthy!

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 medium onion , chopped
• 1 medium carrot , chopped
• 1 stalk celery , chopped
• 3 garlic cloves , minced
• 3 teaspoons chili powder
• 2 tablespoons red pepper flakes
• 2 tablespoons hot sauce
• 1 large bell pepper , chopped
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1 (15 ounce) can no-salt-added tomato sauce
• 1 (15 ounce) can no-salt-added garbanzo beans
• 1 (15 ounce) can no-salt-added kidney beans
• 1 (15 ounce) can no-salt-added great northern beans
• 3 cups water

Directions:

1. Add all ingredients to soup pot, bring to boil, reduce heat.
2. Simmer for 25-35 minutes.
3. Alternate Crockpot directions:.
4. Add all ingredients to crock pot, cook on low for 8 hours (or high for about 4).
5. Alternate Dutch oven campfire directions:.
6. Add all ingredients to well oiled, cast iron Dutch oven, put on hot coals.
7. Stir occasionally, cook for 1-3 hours until bubbling.