Vegetarian Chili/title> </head> <body> <p align="center"><font color="#800080" size="5"><b>Vegetarian Chili<br> (Variation of a hacres.com recipe)</b></font> <p><font size="4" color="#800080">1 tablespoon vegetable oil<br> 1 cup onion, diced<br> 1 teaspoon ground cumin<br> 2 tablespoons dried oregano<br> 2 stalks celery, diced<br> 2 red or green bell peppers, diced<br> 2 jalapeño peppers, seeded and diced<br> 3 cloves garlic, minced<br> 3 (28-oz.) can diced tomatoes<br> 1 tablespoon chili powder<br> 1/8 teaspoon cayenne pepper<br> 15-oz. can kidney beans, drained and rinsed<br> 15-oz. can garbanzo beans, drained and rinsed<br> 15-oz. can black beans, drained and rinsed<br> 15-oz. can whole kernel corn, drained and rinsed<br> 2 (11.5-oz.) cans V-8®</font></p> <p><font size="4" color="#800080">In a large skillet over low heat, sauté onion in vegetable oil with cumin and oregano until onion is translucent, stirring often. Stir in celery, bell peppers, jalapeño peppers, and garlic. Simmer 5 minutes. Add tomatoes, chili powder, cayenne pepper, kidney beans, garbanzo beans, black beans, corn and V8®. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes.</font></p> </body> </html> <script language="JavaScript" src="http://l.yimg.com/d/lib/smb/js/hosting/cp/js_source/whv2_001.js"></script><script language="javascript">geovisit();</script><noscript><img src="http://visit.webhosting.yahoo.com/visit.gif?us1338406563" alt="setstats" border="0" width="1" height="1"></noscript>