>> servings: 6
>> source: https://www.aberdeenskitchen.com/2016/01/slow-cooker-three-bean-chili/

-- TODO reformat this
-- 30 oz can kidney beans, drained
-- 15 oz can black beans, drained
-- 15 oz can pinto beans (vegetarian), drained
-- 15 oz can diced tomato
-- 2 large green bell peppers, diced
-- 1 1/2 cups corn kernels
-- 1/2 white onion, diced
-- 2 cloves garlic, minced
-- 2 1/2 cups vegetable stock
-- 1 cup mild to medium red salsa
-- 2 teaspoons chili powder
-- 2 teaspoons cumin
-- 1 teaspoon cayenne pepper
-- Salt and pepper to taste

Turn a #5 quart slow cooker{} on high (for a smaller slow cooker, use about half this recipe). Add the @diced white onion{1/2} and @garlic{2%cloves}, @drained canned kidney beans{30%oz}, @drained canned black beans{15%oz}, @drained canned pinto beans{15%oz}, @diced tomato{15%oz}, @green bell pepper{2} and @corn kernels{1.5%cups}. Pour in @vegetable stock{2.5%cups}, @medium red salsa{1%cup}, @cumin{2%tsp} and @cayenne pepper{1%tsp}. Stir gently to combine.

Cook in the slow cooker for 3-4 hours on high, 7 on low (depending on your stock pot).

Add @salt{} to taste. Ladle into bowls and top with @green onion{}, @cheddar cheese{} and a dollop of @sour cream{} (skip sour cream and cheddar cheese for vegan version).