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Vegetarian "Pantry" Chili




Source of Recipe


Recipezaar


List of Ingredients




1 (16 ounces) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounces) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounces) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or onion powder, to taste
2 teaspoons chili powder, to taste
1 teaspoon cumin
1/2 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon black pepper, to taste (optional)
1/2 teaspoon garlic powder, to taste (optional)
1/2 teaspoon salt, to taste (optional)
1-2 cup V-8 juice or water, or both (optional)


Recipe



Combine first 10 ingredients in a pot.
Add V8 or water to make the chili as thin as you like.
Bring to boil, reduce heat and simmer for aprox 30 minutes.
This makes about 6 one cup servings.
May be served with grated cheese or other condiments of choice on top.