Vegetarian Chili

• 14 ounces diced tomatoes and green chilies, undrained
• 14 ounces diced tomatoes, plain undrained
• 14 ounces garbanzo beans (chickpeas)
• 14 ounces red kidney beans in chili sauce
• 1 cup canned pumpkin
• 1 cup diced parsnip
• 1 -2 cup diced butternut squash
• 1 cup diced carrot
• 2 cups v- 8 low-sodium vegetable juice
• 2 -3 tablespoons honey
• 2 teaspoons chili powder
• 12 tablespoon ground cumin
• 12 tablespoon dried chipotle powder or 12 tablespoon other roasted chili powder
• ground black pepper, to taste
• 12 cup chopped cilantro

1. Place vegetables in slow cooker with squash on the bottom.
2. Mix spices with V-8 and honey and pour over vegetables.
3. Cook on low 8 hours.
4. Sprinkle with cilantro and shredded cheese, if desired.
5. Serve.

tomatoes, tomatoes, garbanzo beans, red kidney, pumpkin, parsnip, butternut squash, carrot, vegetable juice, honey, chili powder, ground cumin, chipotle powder, ground black pepper, cilantro

Taken from www.food.com/recipe/vegetarian-chili-307979 (may not work)