Recipe: Slow Cooker Vegetarian Chili

Name: Recipe: Slow Cooker Vegetarian Chili
Ingredients: 8 ounces dried kidney beans; 8 ounces dried pinto beans; 1 (28-ounce) can diced tomatoes (do not drain); 3 cups water; 1 medium yellow onion, diced; 1 medium red bell pepper, seeded and diced; 1/2 medium poblano pepper, seeded and diced; 2 tablespoons olive oil; 2 large cloves garlic, minced; 1 1/2 teaspoons kosher salt; 1 teaspoon dried oregano; 1 teaspoon chili powder; 3/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 1/2 cups frozen corn kernels; 1 tablespoon apple cider vinegar; Options for serving: grated cheddar cheese, sour cream, pickled jalapeños, chopped cilantro, diced avocado, lime wedges, corn chips, cornbread