Healthy Recipe: Vegan chili

Baby, it's getting cold outside. Time to warm up with some CHILI! 

This is a vegan recipe that I absolutely LOVE! I received this simple & delicious recipe from a friend back in 2005, and have been making it ever since! It's the perfect recipe to make, freeze, and enjoy all winter long!

I like making this for friends coming over for Sunday Football!

Ingredients:

• 3-4 garlic cloves (chopped)
• 1 green pepper (chopped)
• 1 red pepper (chopped)
• 1 large onion (chopped)
• 2 cups of cooked or 2 -14 oz cans of corn (optional)
• 1 jalepeno (optional)
• 2 - 28 oz cans crushed tomatoes
• 1-28 oz can tomato puree
• 1-14 oz can Rotel (fire roasted or flavor of your choice)
• 6 cans of beans (drained & rinsed) 

                      - Kidney, Black, Butter, Red, Cannellini, Pinto

• Chili Powder (3-5 Tablespoons or season to your liking)
• 2 teaspoons of Cumin 
• Sugar (3 Tablespoons or season to your liking)
• Seasoning Salt to Taste

Directions

• Heat 3 Tablespoons of oil in large pot
• Saute chopped bell peppers, large onion, and optional jalapeno/corn.
•  Add garlic last and saute for about 3-5 min over medium heat.
• Add crushed tomatoes, puree, Rotel, chili powder, cumin, sugar, and seasoning salt. Stir together and lower heat slightly  if sauce begins to bubble. 
• Add rinsed and drained beans (all 6) to the pot, and gently stir, mixing gently to not crush the beans.
• Let simmer for about an hour, covered, on low heat. 
• Stir the chili as you check on it, and add seasoning to taste. 
• This recipe is so simple that you can add and subtract ingredients to your liking!
• ENJOY!