Quick and Easy Vegetarian Chili

I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, diced
• 2 -3  garlic cloves, minced
• 1 -2  green bell pepper, diced
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can  spicy vegetable juice
• 1 (14 ounce) can  red beans
• 1 (14 ounce) can black beans
• 1 (14 ounce) can whole kernel corn
•  chili powder
•  cumin
•  fresh cilantro

Directions

1. Drain and rinse beans and corn.
2. Heat oil in a large soup pot.
3. Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
4. Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
5. Bring to a boil, reduce heat, and simmer for about 30 minutes.
6. More vegetable juice can be added if chili gets too thick.