Light on tomato, heavy on greens, try this different take on chili.
Wash and pick over 2 cups dried Jacob’s Cattle beans. Cover with water in bowl by 3" over beans and allow to soak 12 hours. Drain and rinse beans and put in slow cooker insert. Cover with water 1" over beans. Cook on low 8-10 hours. Drain beans. Return to slow cooker insert. Or, drain and rinse 2 15-oz. cans Great Northern beans and place in slow cooker insert.
Optional: Crumble and cook 1 lb. ground beef, turkey, or bison or rehydrate 1 cup TVP with 1 cup boiling water and 1 TB liquid smoke. Add to slow cooker insert.
Peel and mince 4 cloves garlic.
Add garlic, 1/2 can chipotles en adobo, 1 TB apple cider vinegar, 2 TB salt-free chili powder, 1 TB ground cumin, 1/2 TB ground coriander, 1/2 TB dried oregano, 1 tsp. salt, 2 cups water, and 4 oz. tomato paste. Cover and cook on low 6-8 hours.
Wash and chop 1 lb. mustard greens, chard, or kale, removing any large ribs.
Wash and grate 1 bunch radishes. Chop any greens and add to pile of other chopped greens.
Rinse, pat dry, and finely chop 1/2 lb. oyster mushrooms (optional).
In a frying pan over high heat warm 1 TB toasted sesame oil. When the oil ripples, tilt the pan to coat and add the greens and mushrooms, if using. Sauté until soft, 4-5 minutes. Stir into slow cooker with radishes. Adjust seasonings to taste.