Cinnamon Spice Chili

I love making chilies! I love always trying different kinds of chili! 
So, being close to Christmas (ugh, only 5 more days), thought I'd make my chili with a holiday theme.
The main theme spice is cinnamon and the other theme is that the veggies in my chili are red and green ones. :-) But, I think you would have figured it out after noticing you are chopping veggies that are only green and red. ;-)
Heated cinnamon makes it spicy! So, if your palate is sensitive to spicy, then reduce the amount of cinnamon!

• 1-2 green peppers
• 3 roma tomatoes
• 1/2-1 red onion 
• 2 cans of green chilies
• 1 can of enchilada sauce
• 1 can of tomato paste
• 1 cup of peas
• 2 tbsp garlic oil
• 2-3 tbsp taco sauce
• 1 tsp coriander 
• 1 tsp pepper
• 1/2 tsp thyme
• 3 tsp parsley
• 1-2 tsp cilantro
• 1/2-1 tsp cinnamon
• 1/2 tsp nutmeg
• 2-3 qt slow cooker (SC)

Turn on SC to high (preheat). Big chop veggies and add to SC. Cover and let SC for 1/2ish. Add rest of ingredients and mix well. Cover and SC on high for 2-3 for small SC or 3-4 for large SC. Reduce to low for another 1ish. If you have warm, switch to warm. Or turn off. Stir during and at end. Serve with cheesed-crackers of maybe an soft boiled egg of egg-yoke. The cheese I chose were feta, gouda and montery jack on top of triskets (love triskets!!!)
Serve it your way & enjoy!!!
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