On a chilly fall evening, it is so nice to come home to the comforting aromas of a nice warm bowl of hearty chili that has been cooking in slow cooker all day.  This recipe is so easy, so delicious and a healthy, protein-rich option.  Not only is it quick and simple on a busy day, but it reheats extremely well for lunches for the next couple of days!  To help myself prepare, I make the spice mixture in advance in a small tupperware container so I can just throw it in the pot when.  Also, the brown rice (or you could use bulgar or even farro) can be made in advance.

INGREDIENTS

• 1 tablespoons EVOO (extra virgin olive oil)
• 1 carrot, chopped
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 28-ounce can of organic diced tomatoes
• 1 cup water or vegetable stock
• 3 15-ounce cans (or cartons, which are better) of your choice/combination of organic black beans, kidney beans and/or cannelloni beans; rinsed and drained
• 2 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• 2 cups cooked brown rice
• grated mexican cheese
• chopped green onions

PREPARATION

1. Heat oil in your slow cooker or Crockpot.
2. Add carrot and onion; saute until vegetables are just no longer raw, about 2 minutes.
3. Add prepared beans, stock, tomatoes, garlic and spices.  Stir well.
4. Cover slow cooker and set timer.
5. Serve hot chili over brown rice.
6. Top with some shredded cheese and green onions.