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In a 6-quart slow cooker, combine both cans of undrained tomatoes, vegetable juice (or tomato juice), chili powder, cumin, oregano and garlic. Stir in the meat, onion, celery and bell pepper.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
If using Low, turn to High. Stir in beans (and/or chickpeas). Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.