My parent's favorite "Bean Soup" that I make

Technically I would consider it a chili, but here you go it serves 4-6 adults. It is adapted from an English baked beans recipe.

3-15 oz cans beans, drained and rinsed (i used black, garbanzo, and kidney)
2-15 oz cans diced tomatoes (especially good with one being stewed or Italian style)
1-2 oz squash, cooked and pureed (may omit, but it adds some extra nutrition)
1 TBS dehydrated bell peppers (omit if using stewed tomatoes)
1/2 tsp oregano (omit if using stewed tomatoes)
1/4-1/2 tsp dehydrated garlic, minced (more if not using stewed tomatoes)
2-4 TBS dehydrated onions
1/2 tsp cocoa powder (added depth to flavor)
1/2 tsp cinnamon (may use chili powder and a pinch of cayenne if you want heat)
1-2 bay leafs

Combine in a pot.  Bring to boil, simmer for 20 minutes to 2 hours uncovered over medium to medium-low heat.

It looks a bit too dry at first, but then more liquid leaches out of the tomatoes as it cooks down.  I added carrots the next batch I made and they were crunchy, but it gave it a little change.