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A chili everyone can love from the kitchens of  morphine

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Ok, this is almost vegan, I used honey but you can replace it with agave or omit entirely.
I used what I had on hand, there is some stuff I would have liked to have added but it's still tasty.

Ingredients:
1 can black bean (Drained)
1 can pinto bean (Drained)
1 can garbanzo bean (Drained)
3 to 4 cans crushed and/or diced tomatoes (Can also use tomato sauce)
1 cup TVP (Textured Vegetable protein, Replaces ground beef, use any protein you want)
1 yellow onion, diced
2 bell peppers, diced (I use green)
3 or 4 garlic cloves, minced (Use garlic powder if you don't have fresh, I added WAY more garlic but that's just me)
2 tablespoons honey or agave (optional)
2 tablespoons olive oil
The seasonings are all to taste:
Chili powder (I used 1/4 cup)
Cumin (1 tablespoon)
salt
pepper
cayenne (just a few dashes)
Add hot water if it's too thick for your liking

Directions:
1. Prep your veggies, mince your garlic, drain your beans. You can use any kind of beans that you want, these are what I had on hand.
2. Combine all ingredients in a large pot and cook on med-high then reduce to a simmer. I cooked it until the beans were done and the bell pepper had a bit of bite in them still.
3. Serve.

Simple, Right? Some people like to prep their TVP, you can, but it also works for me to just add it in to absorb flavor as it cooks.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being