Crock Pot Mushroom Chili - Adapted from Dr Fuhrman

Serves: 6

Preparation Time: Super fast

Cooking Time: 7 hours

Ingredients:

1 onion, diced

4 cloves garlic, minced

1 green bell pepper, chopped

1 cup fresh or frozen corn kernels

1 zucchini, diced

25-30 crimini, button or shitake mushrooms, sliced

1 28 oz can Eden Brand Crushed tomatoes

3 cups cooked pinto beans or 2 (15 ounce) cans low-sodium or no-salt-added kidney beans

Reserved bean cooking liquid (about 2 cups)

2 Tablespoons chili powder

2 Tablespoons cumin

1/2 teaspoon oregano (can add fresh oregano at the end)

dash cayenne pepper (or to taste)

Instructions:
Soak Pinto beans for 24 hours, then cook over medium low heat until tender but not falling apart. Drain and reserve the cooking liquid for the chili.  

Combine all ingredients in a crock pot. Cover and cook on low for 7 hours.

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