It’s based on this vegetarian chili recipe by Cookie and Kate, from which I then concocted this recipe.

In a big flat-bottomed pot, heat oil on medium with lid on.

Then add one diced yellow pepper, [I forgot it this time] a diced white onion, 1 lb. diced carrots [I measured this time]. I added 1 tbsp minced garlic, 1/2 tsp salt, 2 tsp chili powder, and 1 tsp cumin at this stage so they could soak into the veggies. Cook until veggies are tender and onion translucent, 15 to 20 min.

Add 6 tsp minced garlic from jar, 2 tbsp chili powder, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano. Cook for about 1 min.

Add 2 cans reduced sodium black beans in juice, 1 can reduced sodium dark kidney beans in juice, 1 small can jalapenos, 2 regular cans corn without juice, 1 can diced salsa style tomatoes with garlic. Stir.

Wait till the chili comes to a low simmer [blorp blorp] on medium. Simmer, stirring occasionally, for at least 30 min, but up to 60 min if you want.