Veggie Crockpot Chili

The weather has been cooling down here in Houston and that's the perfect signal to break out the Crockpot. There is nothing better than coming home to a hot, already prepared, comfort food meal after a long day of work. (Did I mention I work way more at my new job? 9 or 10 hour days with a 15 minute lunch are common.) I knew this week would be busy, so Monday night I set up a chili recipe that only needed to cook for 3.5 hours. I soaked my beans and cooked those in the small crockpot during the day, but I could have made canned beans and used one less appliance. This two bean chili recipe is from The Vegetarian Slow Cooker. Interestingly, the second bean is green beans! Pinto beans, green beans, corn, zucchini, and sauteed onions are cooked in the crockpot and a sauce made from soaked ancho peppers, jalapeno peppers, and cilantro is added near the end. The zucchini is sauteed, chilled, and then added with the sauce actually. It is tasty and I like the crunch of the green beans. I tried to make some bread in my bread machine to go with this, but it didn't rise very well and was too dense. I ended up eating the leftovers with crackers during the week.