From My Bowl

1 First, wash and prep your produce. Dice the onion into small pieces, and cut off the majority of the cilantro stems from their leaves. Chop the stems into small pieces - these are packed with flavor, and we'll be adding them to the Chili! Reserve the Cilantro leaves to use as a garnish at the end.
2 Add the Onion, Cilantro Stems, and all of the remaining ingredients (except for the optional toppings and Cilantro Leaves) to a Slow Cooker. Stir well, until the Tomato Paste has completely dissolved into the liquid mixture.
3 Cover the Slow Cooker, and cook on Low for 4-5 hours, or High for 2-3.
4 Add extra salt to taste at end, if desired. Garnish with the chopped Cilantro Leaves, and any other toppings that suit your fancy.