2 cups dried pinto, black or red kidney beans, rinsed and drained 1 14.5-ounce can rotel or no-salt-added fire-roasted diced tomatoes, undrained 1 cup chopped red onion 1 1-ounce packet vegetarian chili seasoning, such as Simply Organic, or chili seasonings of your choice 6 cloves garlic, minced 4 cups unsalted vegetable stock 2 cups water 1 cup fresh or frozen whole kernel corn Toppings such as chopped bell pepper, sliced green onions, and/or snipped fresh cilantro

In a 4- to 5-quart slow cooker, combine the beans, tomatoes, onion, seasoning, and garlic. Add the stock and water.
Cover and cook on high heat for 4 to 5 hours; stir in the corn for the last 15 minutes. Serve with toppings.