Perfecly Amazing Veggie Chili

I made this chili today at the last minute and just threw a bunch of stuff in a pot (like you do with chili) but I have to say (as did everyone else) that this is the best veggie chili I have ever had!!! So, enjoy! P.S. It is very important that you follow this as close as possible; flavors are key and don't worry; this is not too spicy. I think it is a perfect amount of spice!!!

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 2 (15 ounce) cans black beans (drained and rinsed)
• 1 (15 ounce) can tomato sauce
• 2 (6 ounce) cans  hunts  tomato paste with basil garlic and oregano
• 1 (15 ounce) can whole kernel corn (drained)
• 1 (15 ounce) can diced tomatoes with jalapenos (do NOT drain)
• 4  stalks celery, cut into 1/4-inch pieces
• 4  large carrots, peeled and cut into 1/4-inch pieces
• 1⁄2 large yellow onion, diced
• 1  large red bell pepper, chopped
• 1  large yellow bell pepper, chopped
• 1  large orange bell pepper, chopped
• 1⁄4 cup dark brown sugar
• 1⁄2 dark chocolate (i used high quality, 60% cocoa)
• 3  tablespoons honey
• 2  tablespoons  minced garlic
• 2  teaspoons oregano
• 2  teaspoons chili powder
• 5  large fresh basil leaves, minced
• 1  tablespoon  hot sauce (I used Sriracha)
• 1  dash cayenne
• 1⁄2-1  cup water (you'll have to thin to your liking but i intended this to be a thick-stew like chili)

Directions

1. Combine all ingredients in a large pot.
2. Simmer on low for 2 hours covered.
3. Stir frequently to avoid bottom gunk.
4. I serve mine with shredded sharp cheddar cheese, a small dollop of sour cream and saltine crackers or tortilla chips. If you are vegan you would leave out this step.