Slow-Cooker Freezer-Pack Brisket Chili

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1 1/2 pounds beef brisket, trimmed of excess fat, cut into 3/4-inch pieces

One 15-ounce can tomato puree

Two 15-ounce cans kidney beans, rinsed and drained

One 10-ounce bag frozen corn

1 large red onion, chopped

1 large green bell pepper, cut into 3/4-inch pieces

2 cloves garlic, thinly sliced

1/4 cup chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Sour cream, shredded Cheddar, tortilla chips, fresh cilantro, for serving