In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks. Drain any excess grease and transfer the beef to the slow cooker.

Add the diced onion, minced garlic, cumin, chili powder, garlic powder, oregano, salt, and black pepper to the slow cooker.

Stir in the black beans, kidney beans, diced tomatoes with their juices, Rotel (undrained), tomato sauce, and corn. Mix everything together until well combined.

Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours.

Once the chili is done, give it a good stir and taste. Adjust the seasoning with additional salt or pepper if needed.

Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or sliced jalapenos. Enjoy!