Daniel Fast slow-cooker vegetarian chili

2 28-ounce cans diced tomatoes
2 T extra virgin olive oil
3 large onions, diced fine
8 cloves garlic, minced or pressed through a garlic press
1/4 c. chili powder
2 T ground cumin
salt to taste
4 15.5 ounce cans beans--black, pinto, and/or kidney--drained and rinsed (nutritional info calculated w/2 cans black beans, 1 pinto, and 1 kidney--it's nice to have a mixture).
2 T. minced chipotle chile in adobo sauce
2 cups frozen corn, thawed
Optional: 1/2 cup minced fresh cilantro leaves (not computed in nutritional info).
ground black pepper

Pour canned tomatoes in food processor (with juice) and pulse until slightly chunky. Heat oil in large pan; add onions, garlic, chili powder, cumin, 1/4 t. salt, and cook until the onions are softened and lightly browned 10 to 15 minutes. Turn off heat and stir in tomatoes. Transfer tomato mixture to the slow cooker and stir in the beans and chipotles. Cover and cook on high for 4-5 hours (or on low for 7-8 hours). Stir in the corn (and optional cilantro) just before serving.

Serving Size: Makes 10 servings (about 1.5 cups per serving)

Number of Servings: 10

Recipe submitted by SparkPeople user AUSTENEYRE.