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Yield: 4 Servings

1 c mung beans**
15 oz canned kidney beans,rinsed
1 c corn kernels,fresh off the
1 cob (or),Frozen
30 oz tomato sauce,Canned
10 oz stewed tomatoes,Canned
3 fresh tomatoes,Cut Up
1 onion,coarsely chopped
1 T chili powder
1 T cumin
1/4 t pepper,Freshly Ground
4 chili peppers
1 coarsely green,Chopped
1 pepper
1 coarsely red pepper,Chopped
3 ribs coarsely,Chopped
1 celery

Put all of the ingredients above the line in a crock pot. Cook on
high for 2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to serve, stir in a mixture of green and red peppers and celery. The heat of the chili will heat them through but leave them crunchy. If you are reheating the chili before serving, put the peppers/celery in just before microwaving/reheating.

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