Hearty Vegetarian Chili

You won't miss the meat in this flavor packed 2-bean chili that's on the table in just 30 minutes.

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
0.25 teaspoon garlic powder
1 tablespoon chili powder
0.5 teaspoon ground cumin
2.5 cups Low Sodium V8® Vegetable Juice
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium pinto beans, rinsed and drained

Instructions

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.

Hearty Vegetarian Chili

You won't miss the meat in this flavor packed 2-bean chili that's on the table in just 30 minutes.

Directions

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.

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