99% local chili

This chili made me very happy. And with my goal of canning tomatoes next summer, this meal will be a frequent one next winter as well! Plus, isn't that the funniest picture? It looks so old fashioned, like it belongs in an old crusty diner that serves really good food. Anyway!

Ellen's CSA Chili in the Crockpot (all ingredients (but spices) from CSA share)

1 large yellow onion (CSA)
2 cups chopped tomatoes (local, frozen last summer)
2 cups Hopi beans (or any dark bean) CSA
2 cups Indian woman beans (or any white bean) CSA
2 cups corn (local, frozen last summer)
1 tsp cumin
1 tsp tumeric
1 tsp coriander
1 tsp cinnamon
1 cup vegetable broth (homemade from CSA veggies)
1 cup shredded cheese, optional (Local)

Put all in crockpot and put on Low for 8 hours or High for 4.

Credit for this recipe goes to Stephanie - without her, my love for my crockpot would never have been realized.

I meant to serve it with skillet cornbread and local honey on the side, but we had a bag of (gluten free - always!) Fritos in the cupboard so we tossed those on top. YUM! I guess that makes this meal more like 95% local rather than 99% - aw, let's just count the chili! It was hearty, warming and delicious. Hooray for chili! (I love dinners that make me look forward to lunch the next day!)