Ingredients:
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can crushed tomatoes in puree
1 (10 oz) can tomato paste
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 medium red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 ribs celery, diced
2 cloves garlic, diced
1/4 cup Italian Seasoning
1 Tbsp black pepper, freshly ground
1 Tbsp chili powder (Optional. Adjust spiciness as desired)
Salt, to taste

Directions:
1. In a Dutch oven over medium-high heat, combine the black bean soup, tomatoes, tomato paste, and stir to combine
2. Stir in the kidney beans, garbanzo beans, and baked beans, mixing well
3. Add the corn, onion, bell peppers, garlic and celery
4. Season with Italian Seasoning, chili powder, black pepper, and salt. Adjust seasoning to taste
5. Cover the pot and bring to a boil, stirring occasionally
6. Reduce heat to medium-low, cover, and allow to simmer for at least 30 minutes to blend the flavors

I like to dice the veggies for this in a larger dice than usual, about the size of a kidney bean, because one of the things I most miss in this chili is the “toothiness,” or, “bite,” that I usually get from meat. I think the larger chunks reduce the “beaniness,” of this chili, and delivers an improved mouth feel. Other options we’ve tried include seeded and chopped zucchini, carrots, which also add more earthiness, and using fresh tomatoes instead of canned. They’re all good, and it is really a matter of what you and your family like best. What variations have you tried?