Vegetarian Chili (Soup)
Mary Guildlerson

15 oz can of tomatoes with green chilies

32 oz V 8 juice

15 oz can of chili beans

28 oz can of Bushes vegetarian baked beans

1 medium onion chopped

4 -5 cloves of garlic chopped

1 tablespoon chili powder

2 teaspoons cumin

in a large pot pour the V 8 juice, the chopped onion and garlic and the tomatoes, simmer for 1/2 hour add beans and simmer for 1 hour.

Makes approximately 16 servings, about 100 calories per 1 cup serving; about 137 mgs sodium per serving and 1 gram of fat for the entire pot. WW 1 point per serving.

The original recipe called for 1 pound of ground turkey, cooked, drained and rinsed with boiling water, and a large can of pork and beans.

In the future, I would try this with a different kind of baked bean, since the one I used is very sweet. Also the original recipe called for 1 -2 tablespoons Splenda which I thought was totally unnecessary.