the BEST vegetarian chili

I normally like to keep this crock pot recipe all to myself, as it is always such a hit that I prefer to selfishly hoard it and feel like a Food Network star each time it's served....but....we could all use a bit of comfort and cheer these days, and I'm feeling especially generous.

Enjoy!
 
​1 (19 0z) can of seasoned black beans
1 (15 oz) can of kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
1 (16oz) can of vegetarian baked beans (this is the secret ingredient -- a touch of sweetness!)
1 (14.5 oz) can of chopped ​tomatoes with green chilis
1 (15 oz) can of whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks of celery, chopped 
2 cloves of garlic, chopped
1 tablespoon of chili powder or to taste
1 tablespoon of dried parsley
1 tablespoon of dried oregano
1 tablespoon dried basil
salt + pepper to taste.

Cook for 3 hours on high, + serve with cornbread, cheese, avocado and maybe a bit of plain greek yogurt.
​