Black Bean and Carrot Chili

There are no words in our languages of the world to describe the comfort this brings to me when within my edible radius...
Black beans are my favorite go-to Mexican bean, and carrots make a nice chunky meaty chili without so much of the meat.  This probably goes against "chili" rules as it is vegetarian, but I'm getting tired of calling my dinner "Beans."  As it is, this chili is a full meal with rice to avoid confusion with "soup" and various protein toppings to balance it out.  The "chili" part is also because I have whole chipotle chiles hanging around and along with my different textured toppings.  Creamy avocado, crunchy red cabbage, smokey chipotles, zesty green onions, and sour yogurt.  Ooh!
Plus, it was thick and chunky and definitely NOT soupy.

Serves 6

Ingredients

1 cup dried black beans, soaked at least 12 hours
1/2 cup pinto beans, soaked as well

2 bay leaves

1 chicken or vegetable bouillon cube

1 large chopped onion

3 large tomatoes, chopped
3 large, peeled and chopped
4 cloves garlic, grated

1 can chipotle chiles in adobo sauce, some chopped

1 chopped tomato
1 Tbsp dried oregano

1/4 tsp ground cumin

Juice from 1 lemon
1 tsp coarse sea salt

1 Tbsp cracked black pepper
5 cups water

Garnish:
shredded red cabbage

chopped cilantro

chopped green onions
shredded gruyere or swiss (optional)
diced avocado
plain yogurt (optional)
egg (optional)

Directions
1.  Put everything but the garnish in the slow cooker and set on low for 7-9 hours.  Remove bay leaves.

Serve with rice and arrange your garnish.  Sometimes I like to add an egg on top.

This comforting feeling can come and go, but nothing can compare to how a sunny side up egg makes sunlight burst through the warmth of its caress as it flows into my heart...