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Vegetarian Chili Recipe

Ingredients
  • 1 can tomato juice (46 ounce can)
  • 1 can tomato puree (10 3/4 ounce can)
  • 1 can pinto beans (15 oz. can)
  • 1 can Kidney Beans (15 oz. can)
  • 1 can chili beans (15 oz. can)
  • 2 onions, diced (large)
  • 2 tablespoons chili powder
  • 1/3 cup pearled barley
Directions
Saut onions until soft and translucent, but not browned. Drain the pinto and kidney beans, and rinse well. Combine all ingredients in a large crockpot and cook on low all day. (Or cook on stovetop and simmer at least one hour.) Any leftover chili freezes well. Enjoy!
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