• 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 large-size sweet onion, diced
  • 2 medium zucchinis, chopped
  • 2 medium yellow squash, chopped
  • 1 – 2 cloves of garlic
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 small can of tomato paste
  • 1 (8oz) can tomato sauce or 8oz of tomato juice
  • 1 (28oz) diced tomatoes (I prefer the roasted tomato version)
  • 2 (15oz) cans dark red kidney beans, 1 (15oz) can each of black and garbanzo beans (I prefer to use dried organic beans – cooking them first before adding other ingredients – 4 cups total)
  • 1 (15oz) can whole kernel corn with liquid (no cream corn) 


Saute first 3 ingredients in a large nonstick skillet coated with coconut oil, or olive oil over medium-high heat 10 minutes or until onions are translucent.  Add in garlic mixing in quickly so they will not turn bitter.  Add zucchini, and squash; saute until just slightly tender approximately 3 minutes.  Add chili powder, cayenne pepper, dried basil and tomato paste, and saute 5 more minutes.  In a 6-quart slow cooker stir together tomato sauce/tomato juice, diced tomatoes, beans and vegetable mixture.  Cover and cook on LOW 8 hours if using canned beans. (If you use dried beans cook them first – drain and then add all other ingredients and slow cook for about 2 – 3 more hours if you like your vegetables with some firmness or 4 hours if you like them on the softer side) Occasionally I like to add a couple of cups of fresh mushrooms (cook with the zucchini and squash).



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