Unbelievably Easy Vegetarian Chili

1/2 cup white onion, chopped

1/2 cup red or green bell pepper, chopped

14.5 oz petite-diced tomatoes

3 cans (15.5 oz each) black chili beans, undrained

1/2 tsp kosher salt

1-1/2 tsp cumin

1-1/2 tsp chili powder

1 tsp garlic powder

8.5 oz whole kernel corn, drained

1/4 tsp chipotle chili pepper

In a saucepan, cook onion and pepper for 10-15 minutes over medium heat. Add water (or vegetable broth) a spoonful at a time to keep vegetables from sticking. Stir in remaining ingredients, bring to a boil, and then reduce heat to simmer 20 minutes with a cover, stirring every few minutes. Serve with additional toppings of fresh diced tomatoes, tortilla strips, etc.