A chili recipe so satisfying you won't even miss the meat! Top with sour cream, shredded cheddar and maybe even a slice of fresh jalapeno, if you're up for it. Cooks quickly, all in one pot!
1 can hot chili beans, undrained
1 can black beans (drain and rinse 'em)
1 can Mexican stewed tomatoes, undrained
1 cup frozen corn (thawed)
1/2 cup salsa (chunky works best)
1/2 cup each red and green bell pepper, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
Combine all ingredients in a large saucespan and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until veggies are crisp-tender.