Vegetarian Chili

The refried beans make this chili nice and thick. Use any type of beans you'd like in place of the pinto and black beans.

Yield: 9 cups
Prep Time: 20 minutes
Cook Time: 20 minutes

3 tablespoons Mazola® Corn Oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno, finely diced
4 cloves garlic, minced
3 tablespoons chili powder
1 can (28 ounces) diced tomatoes
1 can (16 ounces) vegetarian refried beans
1 can (16 ounces) pinto beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1/2 teaspoon Mazola® Chicken Flavor Bouillon Powder
Optional- shredded cheese, corn tortillas OR corn muffins

Heat oil in a large pot over medium heat.  Add onion, green pepper and jalapeno pepper.  Cook for 3 minutes until just tender but not browned.  Add garlic and chili powder and cook 1 minute.

Add tomatoes, refried beans, pinto beans, black beans and bouillon powder.  Mix well.  Bring to a boil and then reduce heat to low.  Cook for 20 minutes.  If desired serve with some shredded cheese, corn tortillas or corn muffins.