Slow cooker vegan spicy pinto bean chili with corn and kale  {gluten-free}

olive oil

medium onions, diced

stalks celery, diced

garlic, minced

ground cumin

Mexican oregano

-oz can chopped green chiles

kosher salt

fresh black pepper

-oz can chopped or diced tomatoes, with juice (I use POMI)

pinto beans, drained and rinsed

dried guajillo chile peppers

jalapeño pepper, roughly chopped

-oz bag frozen corn kernels

chopped kale

Optional toppings (not for vegan version): shredded Cheddar cheese or sour cream

Sliced lime, for garnish