Veggie Three Bean Chili

1/2 green bell pepper, diced
1/2 onion, diced
2 tomatoes, diced
2 cups (1 can) dark red kidney beans
2 cups (1 can) pinto beans
1 cup (1/2 can) black beans
1 cup canned/fresh/grilled corn
1 tbsp chopped garlic
2 dried bay leaves
1 1/2 tbsp chili powder
1/2 1 tsp cumin
1 tbsp coconut oil
1/2 tsp salt
1/2 tsp pepper

Toppings (optional)
green onion, chopped
vegan or regular cheese
soy yogurt or sour cream


Heat the coconut oil in a large pot over medium heat. Stir in onion, bell pepper, bay leaves, salt and pepper. Cook and stir until onion and pepper are tender, then add tomatoes and garlic. Cook and stir for 10 minutes then add the beans (with their liquids), corn, chili powder, and cumin. You may add some water if needed. Bring to a light boil, then reduce to low, cover and cook for 1-2 hours stirring occasionally. Serve hot with bread or crackers.