VEGETARIAN CHILI

I found this great recipe for chili. It makes a large pot but I heard it freezes well. I have some in the freezer but haven't defrosted it yet to try it out. The calorie count is low only 280 per bowl. It is very satisfying and with all those beans it has to be high in fiber. I never realized how much salt is in canned beans. I would guess that is the reason they have you drain and rinse them.

1 can of vegetarian refried beans

1 can of black beans (drained and rinsed)

1 can of light red kidney beans (drained and rinsed)

1 can of dark kidney beans (drained and rinsed)

2 (28 oz) cans of crushed tomatoes

1/2 can of water

2 cups of celery

1 small red bell pepper (diced)

1 small yellow pepper (diced)

1 medium red onion (diced)

2 Tablespoons of olive oil

1 1/2 Tablespoons of ground cumin

2 cloves of fresh garlic crushed

3 Tablespoons of chili powder

Pepper to taste

Pour oil in a large dutch oven and saute' all the vegetables until tender.

Add tomatoes, beans and spices and cook for 3 to 4 hours

This makes 12 bowls of chili