Quick Veggie Chili

• 1 large onion, chopped coarse
• 1 green pepper, chopped coarse
• other vegetables at whim
• 3 cans Joan of Arc spicy chili beans (15 oz.)
• 3 cans stewed tomatoes (15 oz.)
• 2 medium potatoes, cut in 3/4-inch squares
• 1 c. vegetable bouillon
• chili powder to taste
• ground cumin to taste
• 1 chipotle pepper, seeds removed and chopped very fine
• 1/2 tsp. chipotle pepper sauce
• Cheddar cheese
• sour cream

1. Saute onion, green pepper and other vegetables in a large pot. Add the chili beans, tomatoes and potatoes.
2. (If you have whole tomatoes, cut them up.
3. If you have fresh tomatoes, remove skin, then add to the pot.
4. Using fresh tomatoes tastes great, but chili must simmer longer.)
5. Add bouillon and spices. Simmer until potatoes are done.
6. Serve with grated Cheddar cheese and sour cream on top.

onion, green pepper, other vegetables, chili beans, tomatoes, potatoes, vegetable bouillon, chili powder, ground cumin, pepper, pepper sauce, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=979100 (may not work)