Ingredients:

• 1 (28 oz) can diced tomatoes
• 4 cups low sodium vegetable broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 1 (10 oz) can whole kernel corn, drained
• 1 cup chopped Vidalia onion
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• Salt and pepper to taste
• Optional: 1 jalapeño, chopped

Directions:

• In a slow cooker, combine the tomatoes, vegetable broth, beans, corn, onion, celery, bell pepper and garlic.
• If you like a kick, add the chopped jalapeño pepper, including the stem and seeds. Remove most of the stem and seeds if you prefer a mild heat.
• Season the mixture with chili powder, parsley, oregano and cumin.
• Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  Season the chili with salt and pepper to taste before serving.