Slow Cooker Chili
1 large Onion, chopped
1 1/2 teaspoons Garlic, minced
1/3 cup Water
2 tablespoons Vegetable Broth Powder
2 tablespoons Honey
1 tablespoon Red Wine Vinegar
1 tablespoon Paprika
2 teaspoons Chili Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 (15) ounce cans White beans, rinsed and drained
2 (15) ounce cans Black beans, rinsed and drained
15 ounce can Black-Eyed Peas, rinsed and drained
15 ounce can Diced Tomatoes (use Rotel tomatoes for a spicier dish)
In a small saucepan, cook onion and garlic in water until they are translucent, stirring occasionally for 3 minutes.
Add all seasoning, mix well and heat for 1 minute.
Combine beans, tomatoes and onion mixture in a large slow cooker. Mix well, cover and cook on high for 4 hours, or low for 8-10 hours.
Can be served alone or over rice, baked corn chips or salad mixture.