VEGETARIAN "PANTRY" CHILI

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Vegetarian

Only 3 main ingredients, the rest are seasonings. Found this recipe on [email protected], and I thought it was easy and pretty tasty so I would share. I also tweeked a bit. This is an excellent recipe for Phase 1, or for that matter for anyone needing a quick dish.

Provided by Miss Annie in Indy

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or 3 tablespoons 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 V8 vegetable juice or 1 -2 cup water, or both (optional)

Steps:

  • 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.

*** Explore more Vegetarian "Pantry" Chili Recipes »

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