I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients Step
1 c. black beans, rinsed Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again
¼ onion, finely chopped
1½ t. fresh garlic, minced
2¼ t. dark chili powder
½ t. cumin
½ t. dried oregano
¼ t. cayenne
bit of black pepper
Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped
¼ onion, finely chopped
oil
While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen)
¼ c. carrot, shredded
14 oz. can crushed tomato
⅛ c. #3 bulgur wheat or wheat germ
salt to taste
When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
Allow flavors to marry for at least 1 hour before serving.

Source: The Grit