Layer the chili ingredients in 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 9 hours. Make the salad while chili is cooking. Divide veggies between 4 large dinner plates. Top with grated cheese, then guacamole or avocado mashed with lime and hot sauce. Divide chili between 4 large soup bowls, garnish with cilantro, and serve immediately. Have a cup of berries for dessert.