2 cups dry red kidney beans
1 cup dry pinto or black beans
1 lb. lean ground beef or ground turkey breast, browned and drained
1 large onion, chopped
2 (15 oz. ea.) cans diced tomatoes, undrained
1/2 green pepper, diced
1 red pepper, diced
4 celery stalks, diced
2 tbsp. chili powder
2 tbsp. minced fresh garlic
1 tsp. cumin
1 tbsp. sugar
1 tsp. salt
1 tsp. ground black pepper

Soak dry beans in a large pot overnight in water. Make sure to cover the beans deep enough in water to allow for absorption and expansion.

The next morning, drain beans and rinse thoroughly. Rinse pan before returning beans to it. Cover beans with fresh water, bring to a boil, reduce heat and simmer for about 90 minutes.

Drain beans again (do not rinse) and put into a large Crock-Pot along with all other ingredients. Stir together. Cook on HIGH for 1 hour. Stir, reduce heat to LOW and cook for 5 hours, stirring occasionally.

Note: If chili is soupier than preferred, remove lid and stir often for last hour to thicken.

Submitted by: Laura Moss