Chili (Six-Bean)
Ingredients:
- 1 large onion, chopped
- 2 large carrots, chopped
- 1/2 cup corn, frozen
- 3 cloves garlic, minced
- 16 oz chili beans, undrained
- 16 oz kidney beans, rinsed and drained
- 15 1/2 oz navy beans, rinsed and drained
- 15 1/2 oz great northern beans, rinsed and drained
- 15 oz pinto beans, rinsed and drained
- 15 oz black beans, rinsed and drained
- 2 cans (14 1/2 oz each) fire-roasted tomatoes, diced and undrained
- 28 oz crushed tomatoes
- 4 oz fire-roasted green chiles, chopped
- 1 Tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons chipotle pepper, ground
- avocado, chopped (optional)
Directions:
- In a 6-7 quart slow cooker, combine first 16 ingredients.
- Cook covered on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.