2 cups of any dried beans (I used kidney, black, and black chickpeas)...a little more is fine too...
2 cups water
1 cup white chickpeas (I used canned...you can also use dry and soak with other beans)
1/2 cup dried lentils
2 large parsnips (or 3 small)
2 large carrots (or 3 small)
1 red pepper
1 yellow pepper
1 tbsp oregano
1 tsp garlic powder
3 tbsp chili powder. I used Penzey's Chili 9000 (Available Here)
1 tsp dried onions
1 small can of tomato paste
3 16 oz cans fire roasted tomatoes (I used (1) 32 oz can crushed and (1) 16 oz diced)
1 tsp salt (or to taste)
Ground pepper to taste
1 tsp paprika
2 celery stalks
3-4 cloves of garlic (depending on how garlicky you like things)
2 large onions (or 3 small)
Soak all dried beans (not lentils) in container with 16 oz crushed tomatoes and ~2 cups water for 24 hours (mix well). Mine actually soaked for 36 hours.
Peel and dice parsnips and carrots.
Dice peppers (not too small)
Put all beans in crockpot with the sauce and water they soaked in. Add white chickpeas, dried lentils, carrots, parsnips, red and yellow peppers, chili powder, oregano, garlic powder, dried onions, remaining canned tomatoes, tomato paste, salt, and paprika. Add more water if needed.
Put crock pot on High for 4 hours
Sautee onion, garlic, and celery and put into pot.
Leave crockpot on High for 2 more hours.
Turn to warm until serving.
Feel free to freeze for later, too!!