Vegetarian Chili

4 cloves garlic, minced
1 can corn
1 can black beans (I use Eden Organic, they produce less gas!)
1 can pinto beans
1 lg can tomato sauce
2 carrots, shredded
1 large kale leaf, finely chopped
1 stalk celery, chopped
1 tsp chili powder
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp cumin
sour cream (optional)

Place the beans in a sieve and rinse well, until no more foam or bubbles appear.  Put all ingredients in a slow cooker and gently mix.

Cook on high for 4-5 hours or low for 8-10.  After dishing out, place a generous tablespoon of sour cream on top. Serve with your favourite bread or buns.

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