Chili

      Yield: 4 Servings

      1 c  mung beans**

     15 oz canned kidney beans,rinsed

      1 c  corn kernels,fresh off the

      1    cob (or),Frozen

     30 oz tomato sauce,Canned

     10 oz stewed tomatoes,Canned

      3    fresh tomatoes,Cut Up

      1    onion,coarsely chopped

      1 T  chili powder

      1 T  cumin

    1/4 t  pepper,Freshly Ground

      4    chili peppers

      1    coarsely green,Chopped

      1    pepper

      1    coarsely red pepper,Chopped

      3    ribs coarsely,Chopped

      1    celery

Put all of the ingredients above the line in a crock pot.  Cook on

high for 2 hours.  Lower heat to low and cook an additional 6-10

hours. When ready to serve, stir in a mixture of green and red

peppers and celery. The heat of the chili will heat them through but

leave them crunchy. If you are reheating the chili before serving,