Prep 10 mins
Cook 1 hr
This recipe is from an old WW meeting. My family likes to wrap the chili in tortillas and top with grated cheese. On workdays, I make the night before (cooking for 1/2 the time) and warm up in the microwave
- 2 tablespoons vegetable oil
- 1 onion
- 1 green pepper
- 2 cloves garlic
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 2 1⁄2 cups V8 vegetable juice
- 1 can kidney bean
- 1 can pinto beans
- 1⁄2 cup uncooked rice
- Heat oil.
- Add onion, green pepper and spices.
- Add V8 juice and remaining ingredients and cook over low heat for 1 hour.
This is a really good, healthy and easy recipe for vegetarian chili that is actually a chili without all the corn, mushrooms, squash etc you find in many veggie chili recipes. DH added a bit of tabasco and I liked mine just the way it is. Thank you for sharing this keeper.
Added a can of black beans (so there are 3 cans of beans total) and used Spicy V-8. Still, it was not really flavorful so I added some ground chipotle pepper and salt which improved it some.