Vegetarian Chili - from Scratch!

It's been rather cold in Phoenix lately. Well, cold for us. I think it may have gotten below freezing. At night...
Anyway, cold weather is the perfect time to make something warm to eat. We are supposed to be eating lots of beans, so what's better than chili?

Here's the recipe we started with. I didn't have all the ingredients, so I improvised. This made a BIG pot of chili. I used it for a pot-luck and still had leftovers. I thought it turned out pretty good, and the husband and a couple of the kids agreed. The others just wouldn't eat it because,,,beans....

Vegetarian Chili From Scratch

Ingredients:

• 2 cups dry beans - I used a mix of black beans, kidney beans, and chick peas
• 2 15oz cans diced tomatoes
• 1 8oz can tomato sauce
• 3 medium carrots
• 1 onion
• 1 bell pepper
• 4 cloves garlic
• 1-2 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tablespoons lemon juice
• salt

1. Put beans in a large bowl. Cover with water and let soak overnight.
2. The next day, rinse the beans. Process vegetables in food processor until finely chopped. Place all ingredients in large crockpot and cover with water. Cook on high for 6-8 hours.