Mung Bean Chili by lie Frankel from Veg Cook Book

1 cup Mung Beans (I used Bob's Red Mill brand of hard-shell, 
  sprouted beans), soaked for 3 hrs. but not cooked, then 
  all liquid drained off)* 
 1 15 oz. can kidney beans, rinsed 
 1 cup corn kernels, fresh off the cob or frozen 
 2 15 oz. cans tomato sauce 
 1 10 oz. can  stewed tomatoes 
 3  cut up fresh tomatoes 
 1 onion, coarsely chopped 
 1 TB chili powder 
 1 TB cumin 
 1/4 tsp freshly ground pepper (about 4 twists of the pepper grinder) 
 4 chili peppers (I put them in a tea diffuser and dropped the 
  whole thing in because the peppers are hot and have alot of 
  seeds and I was afraid it would be too hot for me.  You 
  could also wrap them in cheese cloth if you have some, or 
  just throw them in and let them cook away.) 
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 1  coarsely chopped green pepper 
 1 coarsely chopped red pepper 
 3 stalks coarsely chopped 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, put the peppers/celery in just before  
 microwaving/reheating. 
  
 Enjoy! 
  
 *The mung beans are not as hard as regular beans, and the sprouting causes 
 them to crack a little.  I'm not sure if there are other brands just like 
 this that can also be used.  If not, use black beans or other beans, canned 
 or cooked in place of the mung beans.