Crystal’s Chili

1 onion

1 bell pepper (any color)

4 cloves garlic

2 28oz cans diced tomatoes

2 cans black beans (undrained) (or 1 can black and 1 can kidney, drained)

2 Tbsp chili powder

2 Tbsp cumin

1 tsp chipotle pepper powder

1 tsp garlic powder

1 tsp orgeno

1 tsp salt

1 bag frozen corn

1 package of soyrizo (vegan chorizo)

Optional:

1 zucchini, diced

1 carrot, diced

Your favorite hot sauce (like Ol’ Dirty Sheets’ funky kingston)

Sauté onion and bell pepper (and zucchini and carrot if using) until the veggies start to soften (roughly 5 min). Add the garlic and sauté a couple minutes more.

Pour juice from the 2 cans of diced tomatoes and add chili powder, cumin, chipotle pepper powder, garlic powder, oregeno, and salt (adjust your amounts as desired) and continue to cook.

When the smell of the spices has grown stronger, add the diced tomatoes, the undrained black beans (and kidney beans if using), a bag of frozen corn, and a soyrizo. Simmer until the soyrizo has heated throughout and you are ready to eat.