Williams Crock Pot Chili from The McDougall Quick and Easy Cookbook posted to alt.food.mexican-cooking
http://groups.google.com/groups?selm=B7EDD595.5CFD%25sbrooks%40ev1.net&oe=UTF-8&output=gplain

Serving Size  : 10  

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped
   1 1/2  teaspoons     minced fresh garlic
     1/3  cup           water
   2      tablespoons   vegetable broth powder
   2      tablespoons   honey
   1      tablespoon    red wine vinegar
   1      tablespoon    paprika
     1/2  tablespoon    chili powder
     1/2  teaspoon      ground cumin
     1/2  teaspoon      cinnamon
     1/4  teaspoon      nutmeg
   2      cans          white beans -- (15 ounce)
   2      cans          black beans -- (15 ounce)
   1      can           red or pinto beans -- (15 ounce)
   1      can           black-eyed peas -- (15 ounce)
   1      can           chopped tomatoes -- (15 ounce)

Place the onion, garlic, and water in a small saucepan. Cook, stirring
occasionally, for 3 minutes. Add all the seasonings, mix well, and heat for
1 minute. Combine the beans and tomatoes in a crockpot. Add the
onion-seasoning mixture, mix well, cover, and cook on high for 4 hours or on
low for 8 to 10 hours.