Super veggie vegan chili

Old Mother Hubbard's cupboards are certainly getting very bare.

So, I started chili.

My chili is always bland or five-alarm delicious. Maybe if I followed a recipe, this wouldn't happen.

Today's batch:

In my Le Creuset pot I boiled and then simmered for one hour:
- one can petit diced tomatoes
- one can sliced carrots
- about 1/2 a big can of pineapple chunks ( and the juice)
- about 1/2 teaspoon garlic powder
- way more cocoa than I intended (about 1/4 cup)
- similar amounts of chili powder
- 1 teaspoon hot indian chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- about 1 cup frozen spinach

Stir every 15 minutes.

Add:
- 1 can reduced sodium black beans (rinsed, drained)
- 1 can reduced sodium red kidney beans (rinsed, drained)
- the equivalent of 2 cans mysterious beans from the freezer (pinto? Not labeled. Don't remember)
- 1 cup water.

Boil. Pour into crockpot. High for an hour. Low for the rest of the day. Add water if needed.