Brace Yourself for Three Bean Vegetarian Chili in the Crockpot

I hardly notice the change, but then she looks up and smiles at me, and I see train tracks. Pink train tracks on a face that is changing. We had to watch that Brady Bunch episode when Marsha gets her braces. Twice. Marsha managed to get several dates to the school dance even with her braces on. Not that I want that for Sailor. But I'm just saying, I think if it's OK for Marsha, it's going to be OK for Sailor too. So far, only one person has called Sailor "BRACE FACE." And it was me. But I said it nicely, as in, "Aw, come here, my little brace face." Her brother, in a rare moment of compassion, said, "Sailor, I think you look even prettier with braces on. I wish I could get braces, too." But then, he felt embarassed by his heartfelt admission, and hid his face in a zorro mask for the rest of the afternoon. I wish I had a zorro mask that I could hide behind whenever I embarass myself. But then, I might not ever come out. I could save a lot of money on mascara.

But I digress. I wanted to make a big pot of comfort for my little Marsha Brady. The January copy of Cooking Light had a stunning display of chilis (not to mention some very tempting carrot cake pancakes), and I fully intend to make them all. I started with Three Bean Vegetarian Chili, and I made the whole durn thing in the crockpot. Fantastic, friends-truly fantastic. And maybe even ultra-fantastic the next day. You know what else is fantastic? All of your kind comments about Sailor's braces. You are just the kind of people that I love to count as my friends. You made Sailor feel like a million bucks, so that's how much I owe you. Have a great weekend, everybody.

Money Saving Tips:

Use dried beans of any variety, soaked over night in this recipe to save a few bucks. You might need more liquid, but you won't need to alter the cooktime. You can swap the butternut squash with canned pumpkin.
Three Bean Vegetarian Chili in the Crockpot

Slightly Adapted from January Cooking Light
Estimated Cost: $6.00 for six servings

2 bottled roasted red peppers, drained and chopped
1 large minced onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
2 tablespoons chili powder
1/2 teaspoon salt
4 garlic cloves, minced
2 cups organic vegetable broth
1 1/2 cups pureed butternut squash (I used frozen)
1 (28-ounce) can diced tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Preparation:

Add all ingredients to the slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours. Garnish with sour cream and green onions before serving.
PS Don't forget to vote for my crazy kid in the Jif Peanut Butter Contest. Just follow the link over to cast your lot for West's More Rockin' Moroccan Peanuty Pitas.

Next Up: Carrot Cake Pancakes? Or one last Crockpot Soup?