Super Lean Beef and Vegetable Chili

2 lbs 99% lean ground beef, browned
2 - 15 oz cans black beans, drained and rinsed
2 - 15 oz cans dark red kidney beans, drained and rinsed
1 - 15 oz can garbanzo beans, drained and rinsed
1 - 15 oz can white beans, drained and rinsed
1 - 55 oz can pinto beans, drained and rinsed
4 bell peppers, chopped
2 large yellow onions, chopped
1.5 c frozen corn
1 large bag frozen spinach
1 large can of whole peeled tomatoes, mashed with hands, in juice
4 tbs tomato paste
1/4 c real maple syrup
3 minced chipotle chili peppers with adobo sauce
4 tbs ancho chili powder
3 tbs smoked paprika
2 tbs Stubb's Liquid Hickory Smoke
1/2 c Worcestershire sauce
1.5 tbs ground cumin
1/2 tsp ground coriander
2 tbs garlic powder
3 tbs onion powder
4 bay leaves
2 tbs oregano
4 c homemade chicken stock (or low- or no-sodium broth)

I like to sauté the peppers and onions on fairly high heat to give them a little color. I'll do the corn too if I'm feeling super ambitious. But if I'm making this much chili I'm probably not in a cooking mood so with all the nice seasoning and a slow, 8-10 hour simmer, it doesn't make a huge difference one way or the other.

Start slow cooker on high. Add everything, mix, and cover. If serving in 4 hours, leave on high. If serving in 8-10 hours, reduce heat to low after chili starts to bubble.

Serving Size: 1.5 c

Number of Servings: 14

Recipe submitted by SparkPeople user KAYTMANCINI.