Want to make a really special chili without all the muss and fuss?  Chop 2 veggies, add a bunch of goodies from your pantry and set your slow cooker for 6-8 hours.  You’re done!

1 onion, diced

1 red or green pepper, chopped

3/4 package of shredded or chipped carrots (or 3 diced carrots)

3 cups water

2 vegan bouillon cubes (I use Knorr Vegetable)

2 tablespoon vinegar (balsamic, apple cider or red wine – a mixture or single variety)

3 cans of beans (kidney, white or black – a mixture or single variety)

1 can of diced tomatoes (28 oz)

1 can tomato paste (6 oz)

1 can mild green chilies, fire roasted if possible (7 oz)

1/2 cup bulgur

1-1/2 teaspoons cocoa

1-1/2 teaspoons cumin

dash or two of cinnamon

Heat:  You decide how spicy you like things

1 – 2-1/2 tablespoons chili powder, and / or

1/2 – 2 chipotle peppers in adobo sauce

Add everything to a crock pot and cook for 6 hours (high) or up to 10 hours (low).  Wait until end of cooking time, then add salt to taste.  Serve with cornbread!