Slow Cooker Chili

Another in the series of slow cooker experiments. The challenge with doing a vegetarian chili in a crockpot is getting the flavors to pop. (no I'm not going vegetarian, this was part of the freezer cleaning and there wasn't meat).

2 cups pinto beans (dried)
1 cup black beans (dried)
1 can kidney beans
1 can corn
1 can green chiles (unless you are fortunate enough to have fresh ones)
1 8 oz can tomato sauce
1 medium onion
4-8 garlic cloves
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp hot paprika
1/2 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp onion powder
1/2 tsp garlic powder

**Saute the onion and garlic. Throw everything into the slow cooker. Cook on low for 4-6 hours, depending on how stubborn your dried beans are. When I tried mine towards the end of cooking it needed more spices so I added more cumin, chili powder, garlic powder, and cayenne pepper. Season till it tastes right. I also had some random spice blend that contained smoked paprika, garlic, chil, and chives that I chucked in with everything else. Add salt once the beans have finished cooking.**

Nutmeg