Vegetarian Chili

So delicious and filling that you don't miss the meat. You can cook the beans yourself and save some money, or buy cans. Also, if you would rather have kidney beans, knock yourself out! And as usual, my spice measurements are not exact, so season to your liking.

Servings: 6 big bowls
Ingredients:

• 15 oz. can tomato sauce
• 15 oz. can diced tomatoes
• 1 cup frozen corn
• 1 cup chopped onion
• 1 cup chopped bell pepper
  
• 1 tbsp. olive oil
  
• 1 tsp chopped garlic
• Few dashes hot sauce
• Pinch cumin
• Pinch crushed red
• Pinch chili powder
  
• salt & pepper to taste
• 1-2 cups water
• 16 oz. can pinto beans, drained, rinsed
  
• 16 oz. can black beans, drained, rinsed

In the bottom of a large pot, heat olive oil at medium high. Sautee onion and bell pepper until soft. Add all remaining ingredients EXCEPT beans, bring to a boil, and reduce to simmer. Simmer with lid partially covering for 30 minutes, stirring occasionally. Add beans, and simmer for additional 15 minutes.

Your kitchen will smell amazing at this point. Get yourself a bowl, shredded cheese, tortilla chips, and dig in! I couldn't finish the entire pot by myself, so I froze most of it in individual containers.