Three-Bean Chili

From Canadian Living's The Slow Cooker Collection

Just stir, cover and turn the slow cooker on. Nothing could be simpler.

4-1/2 to 5-1/2 quart (4.5 - 5.5L) slow cooker
Makes 6 servings

1 can (28 oz/796 ml) tomatoes
1/4 cup tomato paste
1 tbsp chili powder
1 tsp each dried oregano and ground cumin
1/4 tsp each salt, pepper and granulated sugar
1 onion, chopped
2 cloves garlic, minced
1 each carrot and stalk celery, chopped
1 each can (19 oz/540 ml) red kidney beans, black beans and chickpeas, drained and rinsed

In slow cooker, mash tomatoes with potato masher or fork until slightly chunky. Add tomato paste, spices and sugar. Stir to blend well.

Add onion, garlic, carrot, celery and beans. Stir to combine.

Cover and cook on low until thick enough to mound on spoon, about 4 to 6 hours. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.