1 cup black beans, soaked for 24 hours
1 cup pinto beans, soaked for 24 hours
1 lb. ground chicken
4 tbsp. olive oil
2-3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, chopped
3 stalks celery, chopped
1 tray chopped fresh mushrooms
2 tbsp. chili powder
2 tbsp. cumin
1-2 tsp. red pepper flakes
salt and pepper, to taste
1 bay leaf
3-4 small cans low sodium V-8
1 can crushed or chopped garlic flavored tomatoes
quality beef hot dogs and white dogs - about a dozen mixed total, sliced into bite-sized pieces

After soaking beans, discard water, add fresh water and bring to a boil, adding salt to taste. Drain most of the water off and set beans in Crock-Pot. Sauté garlic and onions in 2 tablespoons oil on medium in a large frying pan. Add chicken, stirring to separate into small pieces. Add half of the chili powder and cumin, and salt/pepper to taste, stirring well. Set into Crock-Pot.

Use same pan to sauté bell pepper, celery, and mushrooms lightly - these should all still be firm when added to Crock-Pot. Add remaining chili powder, cumin, red pepper flakes and salt/pepper to taste. Add to Crock-Pot.

Add V-8 and chopped or crushed garlic tomatoes.

Finally, add the bite-sized hot dog bits - stir thoroughly, cover and forget about it for a while!

Crock-pot should cook on HIGH for about 4 hours, or LOW for about 7-8.

Submitted by: Linda Santos