vegan slow cooker chili

1 tbsp olive oil
1 large onion
1 large green pepper (whatever color is your fave)

2 cans whole peeled tomatoes
2 cans red kidney beans (or black or a mix of the 2)
1 can whole kernel corn
2 tbsp ground cumin
2 tbsp ground corriander seed
6 cloves garlic
splash of worchestershire sauce
small handful fresh cilantro
2 cups chicken stock
3 boneless skinless chicken breasts
1 tsp paprika
1 chili pepper (any kind you like)

glass of red wine (or beer)
2 bay leaves

chop all fresh ingredients. Heat oil in a pot and sautee the onion till it starts to sweat and get a little soft. Add the chicken. When the chicken starts to turn white, add all remaining ingredients, except for the fresh cilantro. Bring to a boil and then reduce heat to a simmer. Simmer for 30-45 minutes or until a bit thickened. This will also help your chicken get tender. If you have a cast iron pot make it in this. It really improves the flavor. This recipe can easily be made vegetarian/vegan by ommiting the chicken and stock, and using vegetable stock instead, and adding more veggies like zucchini, carrots or celery. I do this often. It is super healthy for you and very filling. (It also lowers the calorie intake which means I can have 2nds....or even 3rds) This also freezes well. Oh, and it helps to rinse the kidney beans to cut out a lot of the salt and doesn't make you as, um, gassy. Enjoy.

Serving Size: 8 large servings, enough for a meal each