Christine's Vegetarian Chili

Ingredients

• 15 ounce kidney beans rinsed drained canned
• 28 ounce canned tomatoes diced undrained canned
• 30 ounce chili beans sauce undrained canned
• 1.7 ounce chili seasoning 
• 15.3 ounce regular corn yellow rinsed drained canned
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1  bell pepper green chopped
• 4 servings toppings: hot sauce shredded sour chopped
• 2 tablespoons olive oil 
• 1  onion chopped
• 1  bell pepper red chopped
• 2 teaspoons worcestershire sauce 

Equipment

• dutch oven

Directions

1. Heat olive oil in a Dutch oven or soup pot over medium-high heat.
2. Add onion and next 3 ingredients; saut 5 minutes or until tender.
3. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley.
4. Serve with toppings, if desired.
5. Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.