VEGETARIAN CHILI

 YOU KNOW THAT CORN BREAD I MADE THE OTHER DAY? WELL ...WE STILL HAVE SOME AND WE NEED TO EAT IT UP. THERE IS NOTHING MORE SATISFYING THAN CHILI ON CORN BREAD ON A CHILI DAY.

GET THAT FOOD PROCESSOR OUT

THE COLORS ARE SO PRETTY

 FIRST CHOP IN A FOOD PROCESSOR

1/2 ONION
6 MILD PEPPERS OF YOUR CHOOSING (I USED 4 BANANA PEPPERS, 4 CHERRY PEPPERS, 3 BELL PEPPERS.
REMOVE THE STEM AND SEEDS.
(MAYBE THROW IN A HOT PEPPER OR TWO) I DIDN'T HAVE ANY SO I ADDED THE CRUSHED RED PEPPER.
2 GARLIC CLOVES
4 ROMA TOMATOES OR ANY TOMATOES

BLEND UNTIL FINELY CHOPPED 

 SAUTE ON STOVE, IN OLIVE OIL FOR ABOUT 10 MIN.
ADD SPICES

1 TSP CUMIN
1 TSP ONION POWDER
1 TSP CHILI POWDER
1 TSP SEA SALT
1/2 TSP GROUND BLACK PEPPER
1/2 TSP RED CHILI FLAKES FOR HEAT IF YOU HAVE NOT ALREADY USED HOT PEPPERS
1 CAN DICED TOMATOES

 ADD HALF 2 LITER BOTTLE OF TOMATO JUICE, V8, OR VEGETABLE JUICE....ABOUT 4 CUPS AND 1 LITER OF WATER. ABOUT 4 CUPS

ADD COOKED PINTO, BLACK, OR NAVY BEANS LAST. (I USED THE FRESH BEANS I JUST COOKED THIS MORNING) APPROX 2-4 CUPS.

LET CHILI SIMMER ON LOW FOR ABOUT 1/2 HOUR

ADD SOUR CREAM, QUE SO CHEESE OR CHEDDAR CHEESE ON TOP.

SERVE OVER CORN BREAD.

USE FRESH TOMATOES IF POSSIBLE

TOP WITH JALAPENOS AND ENJOY