Chili Magnifico

Aw, heck, since it's World Vegan Day and all, I'll give you my super-cheap, super-easy, lasts for a week (or you can freeze it) chili recipe. I figure those of you who don't live in the Southern Hemisphere are heading into winter and will need something to warm you up.

Chili Magnifico

1 can black beans*
1 can red kidney beans*
1 can white navy beans*
1 can corn niblets
1 onion, chopped
1 can diced tomatoes, or 2 fresh diced ones
1 can (or jar) tomato sauce (cheap pasta sauce works well, like Hunt's, if you don't mind the sugar and sodium)
1 carrot, diced
1 package Yves Ground Round (optional) or other fake ground beef
Olive or grapeseed oil (or whatever oil you have on hand)
1 tsp raw sugar
1 jalapeno pepper, finely chopped
Chili powder
Salt & pepper
1 big pot

Coat the bottom of the pot with oil. Put it on low heat and chop up the onions. Simmer the onions until they get see-through. Then dump in everything else. How much chili powder you add is up to you - I love chipotle, personally, it has a great smoky flavour. You don't have to add the jalapeno, but it will make it nice and hot. You should keep stirring it every so often so the bottom doesn't burn, but other than that it's pretty low maintenance. The longer you cook it the tastier it will be - I usually give it at least an hour. Keep tasting it for saltiness/hotness and adjust to your liking. If it gets too thick, add water (or 1/2 a beer, if there's any in the fridge). It makes a huge amount and should really cost under $10 ($15 if you get the ground beef substitute - which make it super hearty and delicious, don't get me wrong, but it's not essential). And it'll feed you for a week. And keep you very warm. And regular.

*Again, you can get the beans dried and soak up for 8 - 10 hours before you cook them, but it's up to you!