Crock Pot Chili
1 large Onion, chopped
1 ½ teaspoons Garlic, minced
⅓ cup Water
2 tablespoons Vegetable Broth powder
2 tablespoons Honey
1 tablespoon Red Wine Vinegar
1 tablespoon Paprika
2 teaspoons Chili powder
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
2 15 ounce cans White beans, rinsed and drained or 3 cups cooked beans
2 15 ounce cans Black beans, rinsed and drained or 3 cups cooked beans
1 15 ounce can Black-eyed peas, rinsed and drained or 1.5 cups cooked beans
1 15 ounce can Tomatoes, diced (use Rotel tomatoes for a spicier dish)
Place onion, garlic, and water in a small saucepan. Cook, stirring occasionally for 3 minutes. Add all seasonings, mix well, and heat for 1 minute.
Combine beans, tomatoes, and onions in a large crockpot. Mix well, cover and cook on high for 4 hours, or low for 8-10 hours.
Chili can be served alone or over rice, baked corn chips, or salad mixture.