Vegan Chili

Keri’s  Vegan Chili

4 cloves garlic, minced 
1 cup yellow and red bell peppers, finely chopped 
1 large onion, finely chopped 
1 cup carrot, finely chopped  
1 can corn (rinsed) 
1 can black beans (rinsed)

1 can light red kidney beans (rinsed)

1 can chili beans (rinsed) 

1 large can (about 2 pounds) diced tomatoes with juice 

2 tbsp cumin 
2 tbsp chili powder 
½ tsp. Black Pepper 
1 tbsp unsweetened cocoa powder 
2 cups water

2 tbsp CHIA SEEDS

Sautee the Onion and garlic in a large stew pot on the stove in a small amount of water until they are translucent. Add the peppers and carrot and cook until they are softened. Add the remaining ingredients and simmer for 25-30 minutes. Allow to set on stove for a few hours and then refrigerate overnight. The next day, heat and serve.