1 big can crushed tomatoes
1 can black beans
1 can pinto beans
1 can black eyes peas
1 can dark red kidney beans
1 small can of corn, if you like
1/2 a medium-sized onion, whatever kind (I use red)
1 bell pepper, medium-sized, whatever color (I like green or red the best, or a
jalapeños, depending on how spicy you like your chili
2 cloves of garlic
pepper and salt
cumin seeds (not necessary, but good)
My friend gave me this recipe a long time ago, it is really good and easy to make.
Chop up the onion and pepper(s) to your liking, but don't keep them too large. Mince the garlic and put all three ingredients into a large pot with olive oil (about a tablespoon or two). Heat until the oil starts to pop, lower the heat and put a lid on the pot. The goal of this is to get the onions and peppers melty-soft. If you want to skip this step, you can steam the onion and pepper instead, but you will still need to heat the garlic.
While the mixture is cooking, drain the beans and corn in a large strainer, try to get rid of most of the juices.
Check on the onion-pepper mixture, if it is soft, turn up the heat, add the crushed tomatoes, and then the bean mixture. While this is heating, you can season the chili to your liking. I never really measure exactly, but just go by taste.
When it is tasty and warm, serve it with vegetables on the side, or some warm cornbread.
** This chili is also good to freeze and heat up later.