3 15 oz. cans of organic tomato sauce
1 15 oz. can of organic red kidney beans, rinsed, drained
1 15 oz. can of organic cannellini beans, rinsed, drained
1 15 oz. can of organic corn, drained
1 large carrot, diced
1/4 white onion diced (or 1 tsp. onion powder)
3 TBL chili powder & nutritional yeast- may need to adjust based on how strong of a taste you like
1-2 TBL cumin
2 cloves garlic
1 tsp sea salt
1 Small jar of pickled jalepenos, diced w/ a little juice.
Directions: Sweat the onions and garlic with some olive oil together in a saucepan on low/med heat. In a separate larger size saucepan combine together all other ingredients on low-medium heat and add the onions once they are browned. Let simmer on low for 45 minutes. Serves 4 people. Serve with cornbread laying on top of the chili.