Vegetarian Chili

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Step 1

Use the can opener to open can of pinto beans. Place colander in sink. Empty beans into colander. Rinse under cold water and drain water. Save until Step 6.

Step 2

2 Use can opener to open cans of tomatoes and chili beans. If using whole tomatoes, cut them up with scissors right in the can. Save until Step 4. Save chili beans until Step 6.

Step 3

3 On the cutting board use the sharp knife to cut the green pepper in half from top to bottom. Pull off the stem and throw away. Remove seeds and soft white parts from inside pepper halves and throw away. Cut pepper halves into small pieces (you should have about ³¼ cup). On the cutting board use the sharp knife to cut the onion into small pieces (you should have about 1/2 cup). Put stewed tomatoes, green pepper and onion pieces, tomato juice, and chili powder in the saucepan. Stir with the wooden spoon until mixed. 5 Put saucepan on a burner. Turn burner to medium-high heat. Bring tomato mixture to a boil. Turn burner to low heat. Cover pan with lid and simmer mixture for 10 minutes. 6 Add drained pinto beans and undrained chili beans to saucepan. Stir mixture with wooden spoon. Cover and cook for 10 minutes more or until heated through. Turn off burner. Remove saucepan from burner. To serve, sprinkle some cheese on top of each serving, if you like. *Note: If you like a meaty chili, cook 8 ounces ground beef or turkey in a skillet. Drain fat in a colander and stir the meat into the chili along with the beans.