1 serving cooking spray
1 1/2 medium leek or 1 large, white part only, finely chopped
1 Hungarian pepper, cored, seeded and finely chopped
1/2 teaspoon red pepper flakes or 1 habanero chile, cored, seeded and minced, do not touch seeds with bare hands
1 large stalk celery, trimmed and chopped
2 cups mushrooms, sliced
2 medium garlic cloves, minced
4 cups cauliflower, cut into florets
15 ounce can garbanzo beans, drained and rinsed
15 ounce can pinto beans, drained and rinsed
1/2 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon table salt
2 1/2 cup fat free chicken broth or vegetable broth
Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or habanero chile, celery, mushrooms and garlic. Saute over medium high heat until golden, stirring frequently, about 5 minutes. Spoon mushroom mixture into a 5 quart slow cooker. Add cauliflower, beans oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours. Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. Place in blender and puree. Return to slow cooker and stir in. Yields about 1 heaping cup per serving. 3 points each, 6 servings.
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