Super Bowl Chili

I'm a bit late on this recipe, but our SuperBowl party got very exciting with an unexpected ER visit. Anyway, we had a great night with loads of great food, and I think some of the guests even watched the game. Imagine that.
I love vegetarian chili. For some reason I have a fear of canned meats (like the kind in canned soups, chili, etc.) so I don't like meat in chili, even if I make it and know it is straight from the butcher. So I was planning on making a meat-less version anyway and as coincidence would have it, Epicurious sent me an email with a 'Full-O-Beans Chili' recipe. I'll say, it was a very good chili, and those of you who love meat could easily add some ground beef or turkey, or whatever you like.
Get ready for the easiest chili recipe (almost as easy as opening up some Nalley).

1 TBSP. olive oil
8 cloves garlic, minced (trust me)
2 cans Mexican stewed tomatoes
1 can garbanzo beans
1 can kidney beans
1 can black beans
1 c. frozen lima beans (we have a few who would not eat these, so I did two cans of kidney)
3 TBSP. chili powder (I used half regular and half New Mexico)
cayenne pepper
salt
pepper

Saute garlic in olive oil over medium heat. Add tomatoes (I pureed mine because tomatoes in chili should not look like this). Drain all beans (use whatever flavor you like) well and add to the pot. Stir to combine. Add chili powder and salt, pepper, and cayenne to taste. I also added a cup of V-8 and some habanero hot sauce. I put it in the slow cooker for a couple hours on low and served it with cheese, breadsticks, and such...very tasty.
We had the leftovers tonight over some baked potatoes. This served about 6. We doubled the recipe and there was plenty to go around.