This is a fine recipe for people who do not like ground beef or pork in their chili. My wife is a vegetarian (mostly), likes chili, but doesn't like ground meat in her soup. Therefore, I came up with this recipe, which I now like almost as much as the kind with meat. The beauty of this recipe is that you can use the cheapest (most reasonably-priced) canned goods, with no loss of flavor.
1 - large can tomato juice
1 - 8 oz. can tomato sauce
1 - 4 oz. can tomato paste
5 - 15 oz. cans beans, drained, but not rinsed (I like kidney beans, either dark red
or light red, or pinto beans, or black beans, or mix them up)
1 - large onion, chopped
1 - large green pepper, chopped
1 - clove garlic, chopped
1 - tablespoon salt
1 - teaspoon black pepper
1 - teaspoon paprika
1 - teaspoon chili powder (not red pepper)
1 - teaspoon parsley flakes
In a large kettle, mix tomato juice, tomato sauce, tomato paste, along with the salt, black pepper, paprika, chili powder and parsley flakes.
In a large skillet, cook onions, garlic and green pepper in olive oil under medium heat until soft.
After onions, garlic and green pepper are ready, add to the large kettle, along with the drained beans, bring to a boil, reduce heat, cover, and simmer about 2 hours, stirring occasionally.
Serve with oyster crackers or corn bread.
Put a shaker of red pepper on the table for those who like it.
Great recipe for cold days, or a second-day quick meal.
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