Vegan Chili

1 onion chopped
2 cloves garlic
1/2 bell pepper

Combine and sautee in non stick skillet or dutch oven until tender. Add:
1 can diced tomatoes
2 cans beans rinsed and drained (any combination, kidney, black, pinto, red)
1 sm can tomato paste with 3 cans water
1 cup whole kernel corn (optional)

Seasoning to taste:
chili powder
salt
cumin

Combine and simmer til done OR when almost done, top with cornbread batter and bake at 350 degrees til cornbread is golden brown.