Crockpot Chili

1 1/2 lbs lean ground beef, pork, chicken or turkey
5 cloves garlic minced or 1 tablespoon bottled chopped garlic
2 onions, finely chopped
2 stalks celery, thinly sliced
2 cans (19 oz eacuph) red kidney beans, drained and rinsed
1 can (28 oz) tomatoes, coarsely chopped, with juice
1 can (5.5 oz) tomato paste
2 cups frozen corn kernels
1/2 cup salsa
2 tablespoon chili powder
1 teaspoon each dried cumin and dried oregano
1/2 teaspoon each salt, pepper, and hot sauce
1 each, red and green sweet pepper, finely chopped

Suggested toppings: chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla cuphips, sour cream.

Directions
In large non-stick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot slow cooker stoneware. *** Or, in place of a skillet, you can use the Crock-Pot® VersaWare™ slow cooker. It offers a single pot meal solution. Sauté, Cook, Serve, Store and Reheat all in a single pot!
Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
Stir in peppers; cover and cook on High for an additional 15 minutes.
Adjust seasoning and serve with suggested toppings. Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.