Sunrabbit's Three Bean Sweet Chili

This is the ultimate contender for a chili cook-off--a slow-cooked chili that uses dried beans and is full of sweet, smoky flavor. Can't go wrong--especially if you serve it with sweet corn bread and fresh cilantro and avocado. Mmmmmmm!

• Ready In: 16 hrs 30 mins
• Serves: 9
• Yields: 12 cups

Ingredients

• 2  cups  dried red beans, rinsed
• 1  cup dried black beans, rinsed
• 1⁄2 cup dried garbanzo beans, rinsed
• 6  cups vegetable broth
• 1  cup  all natural tomato ketchup
• 5 -10  fresh garlic cloves, peeled
• 2  tablespoons  sweet'n'smoky  southwest seasoning
• 1  tablespoon sweet paprika
• 2  tablespoons ground cumin
• 2  teaspoons sea salt (or to taste)
• 1  teaspoon black pepper (or to taste)
• 2 -3  carrots, peeled and diced (about 1 cup)
• 1  bell pepper, diced (about one cup)
• 1  medium onion, diced
• 2  medium tomatoes, diced
• 1 1⁄2 cups  frozen organic corn
• 3  tablespoons raw brown sugar
• 1⁄2 cup  chopped fresh cilantro, chopped (for garnish)
• 1  ripe avocado, peeled and sliced (for garnish)

Directions

1. Start by placing your rinsed dry beans into your 5-6 quart slow cooker.
2. It's important to get your beans soaking and cooking right away, so they will be soft in time to eat. Therefore, add next eight ingredients to your blender (veggie broth, ketchup, garlic cloves, spices, seasonings) and blend until smooth. Pour over beans in slow cooker and set to low.
3. Now prep your veggies (next five ingredients--carrots, pepper, onion, tomato, corn) and add them to the slow cooker, stirring everything together. Re-cover and keep on low for eight hours (or on high for 5-6 hours).
4. About 5-10 minutes before you plan to serve, stir in raw brown sugar (demerara, turbinado, etc.). Garnish with cilantro and avocado slices.