Vegetarian Chili

It is that time of year when a warm bowl of chili will warm the cockles of your soul. The one thing I have discovered while trying to make good tasting vegetarian meals is as long as a dish has a lot of flavor the meat will not be missed. This is the case with this chili, the flavor is so good and the ingredients provide so much texture, the meat is hardly missed. So give this chili a try and once again, Bossie the Cow strongly endorses this recipe, two hooves up.

VEGETARIAN CHILI

28 ounces crushed tomatoes
32 ounces V8 juice or tomato juice
15 ounces dark red kidney beans
15 ounces light red kidney beans
15 ounces black beans
15 ounces chickpeas
1 cup corn, frozen or fresh
1 large onion, diced
4 stalks celery, diced
1 green pepper, diced
3 cloves garlic, minced
1 tablespoon lime juice
2 1/2 tablespoons Penzey's Chili 9000
                or
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon chipolte powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper

1. Combine the ingredients and let simmer for at least 1 hour.
2. Serve with shredded cheddar cheese, sour cream and chopped onions.

ENJOY!