Slow Cooker Chili

• 1 (19 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 (16 ounce) can vegetarian baked beans
• 1 (30 ounce) canchopped tomatoes and liquid
• 1 (8 ounce) can tomato puree
• 1 cup beer
• 1 onion, chopped
• 3 large carrots, diced
• 1 (8 ounce) canchopped jalapeno peppers
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 4 stalks celery, chopped
• 3 garlic cloves, chopped
• 2 tablespoons chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon cumin
• 8 leaves fresh basil, julienned
• 1 teaspoon coarse salt

1. In a slow cooker, start by adding all chopped vegetables, then spices and stirring together, add remaining ingredients and cook for two hours or more on high.
2. Toppings on side:.
3. Shredded Monterey Jack or Sharp Cheddar Cheese.
4. Chopped scallions-green tops and white.
5. Corn tortilla chips.
6. Sour cream or yogurt.
7. Chopped avocados.

black beans, dark red kidney beans, garbanzo beans, vegetarian baked beans, tomatoes, tomato puree, beer, onion, carrots, jalapeno peppers, red pepper, green pepper, stalks celery, garlic, chili powder, hot pepper, cumin, fresh basil, coarse salt

Taken from www.food.com/recipe/slow-cooker-chili-475898 (may not work)