Slow Cooker Vegetarian Bean Chili

Slow Cooker Vegetarian Bean Chili
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8

2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper

1.  Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes.  Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2.  Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined.  Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3.  Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer.  Season with salt and pepper to taste and serve.

**For a delicious, non-vegetarian addition,  add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.