Slow Cooker Chili
2 carrots, peeled and diced
2 stalks celery, chopped finely
1 onion, diced
3-4 cloves garlic, minced
3 medium tomatoes, chopped
2 cups dried kidney beans
1 cup dried black beans
1/2 cup dried garbanzo beans
1 1/2 cups frozen corn (or about 1 ear fresh)
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric, optional
pinch red pepper flakes
pepper, to taste
7 cups vegetable broth (or water)
1 avocado, sliced or mashed (optional, as topping)
1. Add all the ingredients (except avocado) into your slow cooker.
2. Cook on high for 6-8 hours, or until the beans are soft and the chili has darkened to a nice deep brownish red.
3. Serve with avocado slices, if desired.
Leftovers keep well in the fridge for about 4-5 days.
Source of recipe: I wrote this recipe.