Chipotle Chili in the Crockpot

Oh, god, I love my new crockpot. I love it's removable, dishwasher safe dish, I love it's stainless steel finish. I love my mother-in-law, who always gives good presents.
So today I just made up some chili, mostly because I want something to eat with this half an avacado I have left over from ladies' sushi night. And beacuse I am so in love with Nueva Cus=cina Chipotle Taco Seasoning. My friend Becky introduced me to it, and I think it's pretty easy to find. I can get it at Ingles, but not BiLo, and I heard it's at Earth Fare,too. I think I should give you the heads up that it has raisins in it...trust. You will love it! Unless you can't do spicy at all- this stuff is on the edge of mild and medium in the spiciness department. I'm pretty wussy, and it's perfect with a cold beer to chase it.
It's cooking now, so here's hoping it's good! I apologize for posting before I've eaten it...but I had some coffee this morning, and I felt productive. Who knows how I'll feel later? I'll pop back in and review it, I promise!
Ingredients:
In crockpot order, bottom to top:
Olive Oil ( I just used my Misto refillable mister, because I'm trying to keep it low fat up in here, but you do what feels right)
1 chopped onion
a few cloves minced garlic (I used 1 regular and one elephant)
1 chopped red pepper
1 thing of beef substitute ( I used Morningstar Farms frozen veggie crumbles, but whatever you want, baby)
1 can of beans (I used kidney- I'm trying to stop thinking that kidney beans look like tiny bodily organs. I'M TRYING.)
**Now, you could use dry beans, if you soaked them first, but be aware that there's some whack junk that can happen with dry kidney beans in the crockpot. Dangerous. Google that business.**
Some frozen corn...what feels right to you? I only want a little corn in my chili, so I used about a 1/2 cup or so.
2 14.5 oz cans of diced/crushed tomatoes (whatever kind floats your boat)
1 package of the AWESOME Nueva Cucina Chipotle Taco Seasoning packet, mixed into one tomato can of water, stirred, poured over all of it.
One can of low sodium V8 juice poured into the same can, topped off with water, stirred to get all the spices.

The liquid should cover all of the ingredients. There will be a few floaty raisins, but that's alright. They puff up and join the party. I put it on low for 8 hours, we'll see how it goes! I think it could easily be done before that. I threw in some steamed sweet potato, too, because I had some left over from sushi night. I dropped it in with the corn. You could add chopped raw sweet potato alongside the onion, if you wanted it to be sweet potato-y-er.