Ok, I don't know what is up with the title of this post, but I recently stumbled on a photo of animals awaiting slaughter for our (the U.S.) meat consumption. I was in the middle of Barnes & Noble, enjoying the gift of daycare and no work for myself, when I was stopped in my tracks and realized I can't participate in meat consumption anymore. It's sad, and I have avoided really thinking about how animals are treated in the process. So, I am taking a little break from meat and eating lots of beans. You've been warned.
This is a chili recipe I found in a magazine, but I have added some special touches to it, and a bit more veggies. As it is crockpot season, just throw all these ingredients in and enjoy!
Slow-Cooker Veggie Chili
(serves 4-6)
Ingredients:
1 red onion, chopped
1 green or red pepper, chopped
1 sweet potato, peeled and chopped
1/2 cup corn kernels (canned or frozen)
1/2 cup green peas (fresh or frozen)
1 15.5 oz can of black beans, rinsed
1 15.5 oz can of kidney beans, rinsed
1 28 oz can of petite cut tomatoes
4 garlic cloves, chopped
1 TB chili powder
1 TB cumin
2 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon
1 cup water
kosher salt & black pepper to taste
Directions:
Throw all ingredients for 7-8 hours on slow cook or 4-5 hours on high cook. Serve with sour cream, cilantro, scallions, tortilla strips, or any other toppings of your choice!
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