Chili Bo-Billy

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!