Make on stove top or in slow cooker.
Start this stew in a slow cooker just before you leave the house to run errands, so it’s ready for supper when you arrive home, or simmer it on top of the stove while you toss a salad in the evening. Layer chili ingredients in the order listed in a 3 1/2-to 4-quart slow cooker. Cover and cook on LOW for 5 to 7 hours. Divide salad ingredients between 4 large dinner plates and top with guacamole and almonds. Divide chili into 4 large soup bowls and serve immediately. Variation: Layer chili ingredients in a saucepan on top of the stove, add 1/2 cup chicken or beef stock, cover, bring to a low boil, reduce heat and simmer for 2 hours, until tender and juicy, stirring periodically to prevent burning. If using a gas stove, slip a heat deflector under the pot before reducing heat.