Veggie Chili - Two Ways

Here's a fast cooking veggie chili served two ways, either with fritos or tortilla chips, or with cooked elbow macaroni, "chili mac". Chili mac always reminds me of one of my grandmothers. She was a lunch lady at a grade school for most of her life. She was amazingly sweet and a fantastic cook. Chil mac was one of the things she served her kids at school. They loved it and of course so did I. My version is vegan but is still delicious. I wish my grandma was around to try my chili mac. I am sure she would have very nice things to say about it.

4 cans of kidney beans, drained and rinsed
1 diced onion
2 diced bell peppers
3 or 4 tomatoes, finely chopped
1 large can peeled, whole tomatoes, pureed in the blender
1 can of tomato paste
1 can of beer
salt, pepper, hot sauce, chili powder to taste (or 1 packet chili seasoning)
a bit of cumin
1 1 lb. bag of frozen corn
water, as needed

Mix everything, except corn, together in a big pot. Add enough water so that the chili is sauce-y and won't dry out. You can add more water if necessary during cooking. Heat the chili to simmering, stirring often. Cook for about 20 minutes, until all the flavors come together. Add the frozen corn in the last 5 minutes of cooking. Serve with macaroni, rice, fritos, or tortilla chips. This is also good on baked potatoes and veggie dogs.