Almost vegan chili

A batch of chili is something that can never be the same twice. Not in my house.

I started with a Le Creuset cassoulet with a tablespoon or two of canola oil and a pinch of minced garlic. I added the following spices, while the pot heated over medium-high:
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Indian chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoons cocoa

Added:
- one 15 or so ounce can of Italian seasoned tomatoes

Heated to boiling.

Added 2 grated carrots.

Boiled.

Added about 20 ounces of Pacific Foods organic Homestyle tomato soup. And about 1/4 cup diced pineapple in juice. (a single serving cup I got on clearance on Target)

Boiled, covered, simmer for an hour.

Now, I'm adding three varieties of beans: 1 pound red kidney, about 10 ounces black and 10 or so ounces of white. I made all of these from dry beans, which is why I added the soup for liquid. The Betty Crocker recipe suggests using the sludge from canned beans.