Crockpot White Bean Chili

2 15 oz. cans white beans
2 15 oz. cans chickpeas
3 cups vegetable broth
1 clove garlic, minced
1 tsp dried minced onion
1 cup chopped green chiles
1 cup frozen corn
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cocoa powder
1/2 tsp red pepper flakes
10 grinds black pepper
1 tbsp non-dairy margarine
1 1/4 tsp salt

Drain and rinse the beans, then add to the pot of a slow cooker. Add the remaining ingredients except for the margarine and salt and cook on low for 8 hours. When finished cooking, add the margarine and salt, then add additional salt to taste.

White Bean and Herb Dip

1 15 oz. can great northern beans
1 tbsp lemon juice
1 small clove of garlic, crushed
1/2 tsp dried cut rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
5-6 grinds black pepper
1/2 tsp salt
2 tbsp olive oil

Drain and rinse the beans and add them to a food processor along with the lemon juice, garlic, rosemary, thyme, red pepper flakes, black pepper, and salt to a food processor and process for around a minute.  Drizzle in the olive oil while the machine is running and continue to process for another 30 seconds.  Transfer to a serving dish and serve immediately or refrigerate.