Vegetarian Pantry Chili

• 1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
• 1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
• 1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
• 3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
• 2 teaspoons chili powder, to taste
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper, to taste (optional)
• 1/2 teaspoon black pepper, to taste (optional)
• 1/2 teaspoon garlic powder, to taste (optional)
• 1/2 teaspoon salt, to taste (optional)
• 1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)

1. Combine first 10 ingredients in a pot.
2. Add V8 or water to make the chili as thin as you like.
3. Bring to boil, reduce heat and simmer for aprox 30 minutes.
4. This makes about 6 one cup servings.
5. May be served with grated cheese or other condiments of choice on top.

black beans, chili beans, tomatoes, onion, chili powder, cumin, cayenne pepper, black pepper, garlic, salt, vegetable juice

Taken from www.food.com/recipe/vegetarian-pantry-chili-110114 (may not work)