Atonement Chili - Doing penance for an evening with Cantwell

We had a filled Friday night. While you think I am missing an adjective in the aforementioned sentence, I assure you I am not. The night started with a life lesson, never ask my PIAT for advice when what you are really looking for is rote agreement. Matt will shoot you straight, and send you out into the city in tears. He felt terrible and we have forgiving friends, so alls well that ends well.
The second part of our evening centered around dinner/drinks/dessert with our dear friend Cantwell. Cantwell is a man with a story, usually more than one, and he tells them well. Simply put, we ate too much, and drank too much, and as people who eat and drink too much often do, we went to an Italian bakery and ate our combined weight in dessert.
Never one to cry over spilled milk (or in this case, consumed lobster tail), I instead reversed the damage with the following, my Atonement Chili. Not for the faint of heart, this recipe will help you rid your body of the bad stuff!

Here is Atonement Chili in its four phases; veggies and meat, spices, the red stuff, and beans.

For the Meat and Veggies
1lb hot chicken sausage, casings removed
1lb bison (or 93% lean ground beef)
1lb chicken thighs with bone and skin
1/2 cup fresh cilantro torn
1 onion diced
2 bell pepers diced
1 poblano pepper diced (seeds removed)
1 jalapeno pepper diced (seeds removed)
For the Red Stuff
1 28oz can low sodium diced tomatoes
1 7oz can of chipotles in adobo sauce
For the beans
1 14oz can of garbanzo beans (rinsed and drained)
1 14oz can of black beans (rinsed and drained)
1 14oz can of navy beans (rinsed and drained)
For the spice mix
1 tsp cayenne
1 tsp season pepper
1 tsp oregano
3 tbs chili powder
1 tbs paprika
And the extra at the end - 1/2 cup of ground flax

On it's way to being chili!

Get out the slow cooker, then you don't have to fuss the way you do on the stove top (although this exact recipe works that way as well). With the slow cooker set to 7 hours, and on, first in are the veggies, let them become fragrant and then add the meat and 1/3 the spice mix.
Next add the red stuff, and another 1/3 of the spice mix. Let the chili cook for a couple of hours in the slow cooker, or 20 minutes on a low flame.
Next add your beans, adding them later keeps them firm. The beans I have chosen were selected for maximum health and their texture. I don't like the typically used kidney bean - too mealy.
Let the whole thing cook on low heat as long as you can stand it. Then add the last 1/3 of the spice and the flax meal. Wait another half hour. Enjoy!
We garnish with fat free greek yogurt, guacamole, and low fat cheese. So so so good.