Porkelope Chili

makes 4+ servings

2 cans kidney beans, drained and rinsed

1 can organic diced tomatoes

1 small can diced green chili peppers, rinsed

10 oz ground meat (we used ground antelope)

1 teaspoon cumin

1 teaspoon ancho chile pepper

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

3/4 cup salsa

1 cup organic veggie broth

1. Mix together all of the ingredients in a 2-quart slow cooker bowl. Cook on high for 6 hours. Add additional seasonings to taste if necessary.

2. Serve over a bed of quinoa. (To make the quinoa, measure out one cup of quinoa, rinse it thoroughly, then cook in a rice cooker with 2 cups water using the "white rice" setting.)

3. Garnish with shredded cheese, Greek yogurt (or sour cream), or green onions . . . or whatever else your heart desires!

4. Serve alongside some slices of sourdough bread to sop up any leftover sauce!