Fry the ground beef with the white onions until the beef is cooked and the onions are soft. Drain the grease then add in the minced garlic and saute for another 2 minutes until the garlic is browned and fragrant.
Place the ground beef mixture into the slow cooker.
Dice up all your veggies and place everything into the slow cooker.
Combine the can of crushed tomatoes, and the two cans of rinsed beans into the crock pot, mix in the brown sugar, chili powder and ketchup.
Cook on low for 8-9 hours or on high for 4-5 hours.
When the vegetables are nice and soft, take about 1 to 1 1/2 cups of the chili, and puree it. This gives it a thicker, tastier base to it. Add it back in, and continue to cook it for another 30 minutes or so.
Serve with shredded cheese on top and enjoy!
This chili recipe freezes extremely well! Simply place in lidded, freezer safe containers and freeze for 3-4 months.