Slow Cooker Chili

Adapted from Not Your Mother's Slow Cooker Cookbook
Serves 6

• 1/4 lb lean ground beef, crumbled
• 1/2 cup TVP chunks¹ + 1/4 cup hot water
• 1 medium onion, finely chopped
• 1 cup green cabbage, shredded
• 3 cloves garlic, crushed
• 3 14oz cans diced tomatoes, undrained
• 1 6oz can tomato paste
• 1 1/2 sweet red bell peppers, seeded and diced
• 2 cans pinto beans OR 3 cups cooked beans
• 1 bay leaf
• 1 tsp ancho chile powder
• 2 tsp pasilla chile powder
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• salt
• oil

In a medium skillet, heat oil over medium heat. Cook onions until soft.

Combine all ingredients in a 5qt to 6qt slow cooker and stir well. Cover and cook on Low for 6 - 8 hours.

If it is too thin, let it cook longer with the lid off. The longer it simmers, the better the chili will be.

Notes:

1. Alternatively, use 1/4 lb pork sausage for carnivores or 1 whole cup of TVP chunks and omit the beef for vegetarians and vegans.
2. A note for carnivores: Since my beef is home-ground from extra-lean roasts and used in small quantities, I didn't bother to cook it separately. If you're using a fattier grind, definitely cook it prior to putting it into the cooker to get rid of that fat. It won't be nice in the chili. Smoked sausage would also be excellent in this dish, but I'd definitely brown that first to get as much flavor as possible into the chili.