I have recently been in search of some good vegetarian recipes for our family. It was cold and something piping hot was very appealing. And I wanted something EASY and QUICK. And thus this chili recipe was born. I love it because it basically just involves dumping things into a pot. Of course, if you want meat in this, go for it. Just brown, rinse, and drain some ground beef or ground turkey and stir it in. Yummy either way!
This makes one big pot full! We eat on it for several days.
1 Green pepper diced
1 Medium Onion diced
3 15.5 oz cans Dark Red Kidney Beans rinsed and drained
2 15.5 oz cans Great northern beans rinsed and drained
2 26.5 oz cans Black Beans rinsed and drained
1 46 oz Jar SPICY V8
2 14.5 oz cans Petite Diced Tomatoes with Jalapenos or Mild Green Chilis
1 16 oz can Spicy Fat Free Refried Beans
A few dashes of Hot Sauce (optional)
3 Cups Frozen Corn
2 TBSP Chili Powder
1 TBSP Cumin
Salt and Pepper to taste
In a large soup pot, sauté the chopped green pepper and onion in a small amount of olive oil over medium heat until soft, about 10 min. With the heat still on medium, Pour in V8, all the beans, and tomatoes with juice. Dump in the can of fat-free refried beans and use a wisk to combine them well. This thickens the chili and gives a wonderfully smooth, tasty texture. Add the cumin and chili powder and wisk to combine. Dump in the frozen corn. Cook over medium heat, stirring periodically, making sure to get to the bottom of the pot. Cook about 30 minutes until heated through and the corn is softened. Everything in this is already cooked so you are just letting the flavors combine well. Salt and pepper to taste. We also add a few dashes of hot sauce because we love things spicy! But taste it before you add any because it should already have some kick to it.
Serve topped with sour cream and a little sharp cheddar cheese. Mmmmmmmmmmmmm
*Pictures coming soon. . .