MAKEOVER: Vegetarian 4-Bean Chili (by RAVENSOUL69)

1 (15 oz) can hot/spicey chili beans - undrained and do NOT rinse
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can great northern (white) beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
1 cup frozen corn kernels, defrosted with hot tap water
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small zucchini, grated or finely chopped
1 small green bell pepper, diced
1 small yellow bell pepper, diced
1 medium yellow onion, diced
6 large cloves of garlic, minced
1 teaspoon ground cumin
3 Tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 Tablespoons Maker's Mark Bourbon (optional)

Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.

Meanwhile, combine tomatoes, beans, bourbon, and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. Add corn during last hour of cooking time.

For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.

For Slow Cooker: Simmer for 6-7 hours on high.