Slow Cooker Vegetarian Chili

Serves 4; makes 2 quarts

8 ounces dried kidney beans
8 ounces dried pinto beans
1 (28-ounce) can diced tomatoes (do not drain)
3 cups water
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
1/2 medium poblano pepper, seeded and diced
2 tablespoons olive oil
2 large cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 cups frozen corn kernels
1 tablespoon apple cider vinegar
Options for serving: grated cheddar cheese, sour cream, pickled jalapeños, chopped cilantro, diced avocado, lime wedges, corn chips, cornbread

Pick through the beans and remove any small rocks, debris, broken, or discolored beans, and then rinse. Transfer the beans to a 3 1/2- to 4-quart slow cooker. Add the tomatoes and their juices, water, onion, bell pepper, poblano pepper, oil, garlic, salt, oregano, chili powder, cumin, and coriander and stir to combine.

Cover and cook until beans are tender, about 8 hours on the LOW setting or 5 to 6 hours on the HIGH setting. Add the corn and vinegar and stir to combine. Serve with desired toppings and sides.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.