main meals

Ingredients

	1 spray(s) cooking spray
	1 1/2 medium leek(s), or 1 large, white part only, finely chopped
	1 item(s) Hungarian peppers, cored, seeded and finely chopped (or an Italian pepper)
	1/2 tsp red pepper flakes, or 1 habanero chile, cored, seeded and minced*
	1 large celery, rib, chopped
	2 cup(s) mushroom(s), sliced
	2 medium garlic clove(s), minced
	1 small head(s) cauliflower, cut into florets (about 4 cups)
	15 oz canned garbanzo beans, drained and rinsed
	15 oz canned pinto beans, drained and rinsed
	1/2 tsp dried oregano, crushed
	1 tsp ground cumin
	1 tsp chili powder
	1/2 tsp table salt
	1/4 tsp black pepper
	2 1/2 cup(s) vegetable broth, or chicken broth

Instructions

• Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or habanero chile, celery, mushrooms and garlic; sauté over medium-high heat until golden, about 5 minutes.
  
  
• Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, salt, pepper and broth; stir. Cover and cook on low setting for 7 to 8 hours.
  
  
• Just before serving, remove 1 cup of beans and vegetables, and about 1/4 cup of liquid. Place in a blender and puree; return to slow cooker and stir to combine. Yields about 1 heaping cup per serving.

Notes

• *Do not touch seeds with bare hands.