Six-Bean Chili

• 1 large white onion, chopped
• 2 large carrots, coarsely chopped
• 1/2 cup frozen corn
• 3 large garlic cloves, minced
• 1 can (16 ounces) chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) navy beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
• 1 can (28 ounces) crushed tomatoes
• 1 can (4 ounces) chopped fire-roasted green chilies
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground chipotle pepper
• Chopped avocado, optional

1. In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

white onion, carrots, frozen corn, garlic, chili beans, kidney beans, navy beans, great northern beans, pinto beans, black beans, tomatoes, tomatoes, green chilies, chili powder, ground cumin, ground chipotle pepper, avocado

Taken from www.tasteofhome.com/recipes/six-bean-chili/ (may not work)