I call this "15 oz." chili because it uses so many cans of that size. I think the fresh jalapeno is critical for depth of flavor.
2 15 oz. cans black beans, drained
1 15 oz. can small kidney beans or red beans, drained
1 15 oz. can navy beans or white beans, drained
1 15 oz. can diced tomatoes, drained
1 15 oz. can corn (I use the white & yellow mixed type)
2 cups vegetable stock
2 red peppers, chopped
2 medium onions, chopped
3 cloves garlic, minced
2 small jalapenos, seeded and pith removed, minced
1 tsp. cumin
Chili powder to taste
Salt and pepper
Sauté onions, minced garlic, jalapeno, and red pepper until onions are soft and slightly browned. Stir in all cans of vegetables. Add enough stock so that the ingredients are wet, but not floating in liquid (start with less, then add more if needed later). Season with cumin, chili powder, salt and pepper. Bring to a boil and cook for about 5 minutes.
Remove about half of the chili mixture and puree it in a food processor so it is almost smooth. Add it back into the pot, and stir. Adjust thickness by adding more stock or boiling for longer to reduce liquid. Adjust the seasonings.
Tastes better if it sits in the fridge overnight before being served.
Serve with shredded cheddar cheese and corn bread.