Soak your chick peas the night before under 6-8 cups of water.

Drain and rinse your chick peas anytime after 8 hours.

Bring 6 cups of water and your chick peas to a boil.  Reduce to a simmer and cook with a cover for 1 hour, or until the chick peas are soft.

Uncover your chick peas and leaving the water in, add your tomato sauce and diced tomatoes and stir until well blended.

Continue to cook on low and add your chili powder, cumin, Bravado Spice Jalapeno & Garlic Seasoning, and paprika.

In a saute pan, add your butter and bring up to a medium heat.

Dice half of your onion and mince or slice 3 garlic cloves and allow to sweat in the butter.

Add sliced zucchini and yellow squash and saute until browned, stirring regularly.

Once browned, immediately add your veggies to the chick peas & seasoning, stir well.

Continue to cook for around 20 minutes until flavors begin to blend.

Using an electric mixer, or hand mixer, blend a small amount of the beans, thickening the chili.

Serve hot with: fritos, cornbread, fresh onion, fresh jalapeno, mustard, and more!

Keeps for around 5 days.