2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 teaspoon garlic powder OR 2 small cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 1/2 cups vegetable juice
1 can (about 15 ounces) black beans or red kidney beans, rinsed and drained
1 can (about 15 ounces) pinto beans, rinsed and drained
Heat the oil in a 2-quart saucepan over medium heat. Add the onion, pepper, garlic powder,
chili powder and cumin and cook until the vegetables are tender, stirring occasionally.
Stir the vegetable juice in the saucepan and heat to a boil. Reduce the heat to low.
Cook for 5 minutes.
Stir in the beans and cook until the mixture is hot and bubbling.
Serve with toppings of your choice.
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