1 large onion (chopped) 
1 bell pepper (cut up) 
2 cloves garlic (minced) 
1 tablespoon creole seasoning 
2 jalapeno hot peppers (diced)or 1 Habenero 
¼ cup Worcestershire sauce 
½ cup Burgandy wine 
1 teaspoon dry mustard 
1 teaspoon celery seeds 
3 tablespoons sugar 
1 tablespoon allspice 
2 tablespoons chili powder 
3 cups Italian crushed tomatoes 
1 can pinto beans (15oz) 
1 can red kidney beans (19oz) 
1 can white beans (15oz) 
1 cup peas (frozen) 
1 cup corn (frozen)
 

Saute onion, bell pepper, garlic and hot pepper over low heat 10 minutes. 

Stir in mustard, celery seeds, chili powder, creole seasoning, simmer 10 minutes. 

After 10 minutes add crushed tomatoes, all other liquids and beans with liquid slightly drained off the beans, bring to a boil. 
Reduce heat and simmer for 15 minutes stirring occasionally. 

Add peas & corn heat to boiling. Reduce heat and simmer for 15 minutes stirring ocsaionally.