Vegetarian Chili

It’s chilly outside, so what could be better than a warm bowl of chili? I made this chili a lot in college because it is healthy and very economical. If you are a meaty chili lover, simply add a pound of ground beef or turkey.

Enjoy!

Ingredients:

1 tablespoon vegetable oil

1 large onion, diced

2-3 garlic cloves, minced

1-2 green bell pepper(s), diced

1 (28 ounce) can diced tomatoes

2-4 (6 ounce) cans spicy vegetable juice

1 (14 ounce) can red beans

1 (14 ounce) can black beans

1 (14 ounce) can whole kernel corn

1 tablespoon chili powder (or more to taste)

1 tablespoon cumin (or more to taste)

1 handful fresh cilantro leaves, chopped

salt and pepper, to taste

Directions:

1. Drain and rinse beans and corn.

2. Heat oil in large soup pot and add onions, garlic and bell pepper(s).

3. Sauté until vegetables have softened.

4. Add tomatoes, vegetable juice, beans, corn, cilantro, chili powder and cumin.

5. Bring to a boil, reduce heat and simmer for about 30 minutes.

6. Add more vegetable juice to your preference of chili thickness.

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