Vegetarian Chili

(a super easy recipe)
ingredients:

• 2 cans pinto beans
• 1 can kidney beans
• 2 cans black beans
• (or you can do 1 pinto, 2 kidney, or any other similar bean. just don't use chick peas or lentils. )
• 1 can corn, or about 1- 1.5 cups frozen corn (I prefer the frozen)
• 1 small can tomato paste (this is crucial- otherwise the chili will be watery).
  
• 1 16 oz can diced or chopped tomatoes (in a pinch, you can do without this).
  
• olive oil
• garlic (jarred is fine)
• tumeric
• cumin
• chili pepper flakes

Directions:

• add about 4 tbs olive oil to a large pot.
• Add in about 4 tsp crushed garlic
• Let garlic brown. Add about 1.5 tsp chili pepper flakes. This wont make it too spicy and its important to let the pepper sauté at this point
• Add about 1 tbs cumin and 2 tsp tumeric.
• Quickly stir in all the beans. If cant stir them all in make sure to stir in at least one can so that the spices don’t burn.
• Let simmer for about 5 min.
• Then add in all the tomato products
• Let simmer.
• Will be done in 5 min, but gets tastier if you let it simmer on low for closer to 20 min.
• If you want to make it spicier- put in more pepper flakes at the beginning and then add some ground cayenne pepper while its simmering.