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Ingredients
- 10 tomatoes diced
- 2 lbs assorted root vegetables diced
- 2 onions diced
- 2 cloves garlic minced
- 4 jalapeno peppers chopped (the seeds bring extra heat)
- 3 Anaheim peppers chopped
- 1 14oz can black beans
- 1 14oz can garbanzo beans
- 1 14oz can kidney beans
- 1 14oz can navy beans
- 1 Tbsp chili powder
- 1 Tbsp bumin ground
- 32 oz V-8 juice hot and spicy
- Salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 375 degrees. On a cookie sheet, coat tomatoes and root vegetables with oil and bake until browned; remove and add to chili mixture. In a large stock pot, heat oil. Add the diced onions and all peppers; sauté until tender. Add the garlic, chili powder and ground cumin; heat for two minutes then add remaining ingredients. Bring to a boil, then simmer on low for two hours.
Recipe Notes
Congratulations! You’ve just made a new hearty chili that will please even the pickiest chili connoisseurs.