Vegetarian Chili Slow Cooker Style Recipe

• 1 small (or half large) Red Onion (chopped)
• 3 cloves Garlic (finely chopped)
• 2-3 stalks Celery (chopped)
• 1 medium-large Sweet Potato or Yam (diced)
• 2 Carrots (chopped)
• 1 Bell Pepper (any color) (chopped)
• 1 small Zucchini or Summer Squash (diced)
• 1 can Peaches and Cream Corn
• 1 can Chili Style Stewed Tomatoes
• 1 can Chickpeas (or black beans/ mixed beans/kidney beans/white beans)
• 2 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Sea Salt
• 1/2 Cup Bottled Salsa
• 1 diced Jalepano or 1 tsp dried Red Chily or Hot Pepper
• 1 Cup Brown Rice
• 2 Cup Vegetable Broth or Water
• Juice of 1 Lime
• 1/2 Cup Cilantro (chopped)

• In a rice cooker add the onions and garlic with a bit of water, broth or juice from canned ingredients.
• Allow the cooker to heat up and allow it to simmer on low heat until onions start to soften.
• Add celery, carrots, and sweet potato.
• If you find it dry add a bit more liquid.
• Now add zucchini, corn, beans, tomatoes and salsa, pepper, spices and salt.
• Combine thoroughly brown rice and broth or water.
• Cover cook it until rice cooker shuts off or rice is tender (approximately 45 min-1 hr).
• Remove it from heat now.
• Stir in lime juice and cilantro.
• Serve hot.