Slow Cooker Tangy Baked Bean Chili {vegetarian}

Extra Virgin Olive Oil

large Yellow Onion (, peeled and chopped)

large Garlic Cloves (, peeled and minced)

medium Red Sweet Pepper (, cored and chopped)

medium Yellow Sweet Pepper (, cored and chopped)

medium Celery Stalk (, scrubbed and chopped)

Cumin

Chili Powder

large Carrot (, scrubbed or peeled with top and end removed, sliced in ¼ inch thick slices)

28- ounce can Vegetarian Baked Beans with liquid

28- ounce can Diced Tomatoes (, drained)

15- ounce can Black Beans (, rinsed and drained)

15- ounce can Corn Kernels ((frozen/thawed or fresh kernels may be substituted))

Unsweetened Coconut Milk

Kosher Salt

lime zest

chopped Italian parsley leaves (fresh)

dollop of plain Greek yogurt or sour cream

grated cheddar cheese