Spicy Vegan Chili

Spicy Vegan Chili

This chili is a little bit spicy but tastes great on sandwiches, rice, or as a pizza topping.

40 oz tomato juice

1 28oz can crushed tomatoes

1 small onion chopped

4 - 15.5 oz cans rinsed and drained kidney beans (mash 2 of the cans with a potato masher or all 4 if using the chili as a sandwich topping).

2 tbsp chili powder

1 tbsp cilantro

1 tsp garlic powder

1 tbsp cayenne pepper

1 tbsp black pepper

1 tbsp hot sauce (Tabasco, Frank's Redhot, etc.)

Simmer for 2 hours over medium low heat.

Serve over rice, baked potatoes, bean burgers, etc.