Ingredients 1 teaspoon soybean oil
1 large green pepper, cored, seeded, and diced
½ large onion, finely chopped
2 jalapeno chiles, trimmed, seeded, and finely chopped
2 cloves of garlic, minced
2 tablespoons chili powder
½ tablespoon ground cumin
1 can (14 ½ ounces) diced tomatoes
2 cans (14 ½ ounces) black soybeans, drained and rinsed
6 ounces of vegetable juice or tomato juice
½ teaspoon salt
½ cup shredded cheddar cheese
Instructions Heat oil in a large nonstick pan over medium-high heat.
Add next 4 ingredients and cook 5 minutes until vegetables are tender, stirring occasionally.
Add chili powder and cumin. Cook, stirring occasionally for 1 minute.
Add remaining ingredients except cheese.
Bring to boil. Lower heat and simmer for 20 minutes.
Serve with cheese.
Notes Yield: 4 servings
If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.