Vegetarian Chili Recipe

  • 2 onions, diced
  • 1 can pinto beans (15 oz. can)
  • 1 can Kidney Beans (15 oz. can)
  • 1 can tomato juice (46 ounce can)
  • 1 can tomato puree (10 3/4 ounce can)
  • 1 can chili beans (15 oz. can)
  • 2 teaspoons chili powder
  • 1/3 cup pearled barley
Saute 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 1 hour.

Any leftover chili freezes well.

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