My vegan chili recipe

Okay, by request, my recipe, more or less:

I soak 1-2 lbs of dry beans overnight. I use pinto (Pat's preference), but red or kidney are also okay.

Then I drain them and put them in a large slow cooker. Cover with water. Add:
1 can diced tomatoes
1 cup salsa
1 chopped fresh jalapeño pepper
3-4 tbls. Chili powder
2-3 tsp. ground cumin
2-3 cloves garlic, diced
1 chopped onion
1 chopped bell pepper, any color
Any of the following fresh vegetables, chopped:
Celery
Carrots
Squash
Mushrooms

Salt to taste with Hawaiian sea salt.

I then cook it on low for 12-24 hours, until the beans are soft. Serve with brown rice. No need to add fake meat or other protein, because beans are full of protein and fiber.