Chili Sauce Chili

A jar of Homemade Chili Sauce is pretty much a pantry staple around the holidays. No party is complete without cream cheese topped with chili sauce served with crackers--it's a Farnsworth family tradition and probably the reason Nate agreed to join my family.
Since I had a leftover jar that didn't get to party on New Years, I decided to try the recipe on the jar label for Dan's Homemade Chili Recipe--Vegetarian or Beef. It didn't disappoint and got me that much closer in my quest for the perfect veggie chili.
Chili Sauce Chili
1 package ground veggie crumbles or 1 lb ground beef (since I had neither, I just used 1/3 cup bulgur wheat)
1 large onion, diced
1 bell pepper, diced
1 clove garlic, minced
2 1/2 Tbsp Chili Powder (I just used 1 1/2 Tbsp)
1 Tbsp Cumin (I used a little less)
1/4 cup diced jalepeno peppers (I just used one small)
1 can diced tomatoes, chopped fine
1 jar Homemade Chili Sauce
2 1/2 cups vegetable broth
1 can pinto beans
1 can kidney beans
1 can black beans
(I also added one sweet potato, diced--my signature veggie chili ingredient :))
salt (I used 1/2 tsp)

1. Saute onions and bell peppers in a large pot. Add garlic, chili powder and cumin. Add 1/2 cup broth and bring to a simmer. Simmer until vegetables are soft and broth has evaporated.
2. Add veggie crumbles (or beef, or bulgur), tomatoes, beans, (sweet potato), remaining broth, and chili sauce. Bring to a simmer.
3. Cover and lower heat to a slow simmer. Cook until chili thickens (and sweet potato is softened) about 30 minutes.