Easy Veggie Chili

Fall is my absolute favorite time of the year because of so many reasons.  The leaves change colors, everyone is in a great mood because the holidays are around the corner, and of course the weather is perfect...which leads me to the other reason why I love the fall; it's the perfect time of the year for soups and stews.  Usually the weather is just nippy enough this time of the year for me to enjoy a nice big hearty bowl of chili.  My recipe for chili is not only easy but it's pretty quick so you can fix a bowl (or two) after work without spending hours in the kitchen. Try it for yourself and let me know what you think!

Ingredients:
1 TBSP EVOO
1 red bell pepper, diced
1 green bell pepper, diced
5-6 Baby carrots, diced
1 stalk of celery, diced
1- 6 oz can of V8 (I use the Hot & Spicy kind)
1 - 28 oz can of diced tomatoes
1/2-1 cup water
3 cans of your favorite beans (I use black, dark red kidney, & pinto)
2 TBSP cayenne pepper
2 TBSP ground cumin
2 dried Adobo chilies
Salt to taste
Hand full of fresh cilantro
Dallop of sour cream (I use fat free)
Corn (optional)

Directions:
1.  Drain and rinse the beans
2.  Heat oil over low to medium heat in a non stick pot
3.  Once the oil is heated (about a minute or two), add bell peppers, carrots, celery and cook until the peppers are bright in color and the celery is translucent (about 3-5 minutes)
4.  Add the can of diced tomatoes, V8, and water
5.  Add cumin, cayenne pepper, salt, & beans
6.  In a separate pot, place about 2 cups of water to boil and put the adobo chili peppers in there to rehydrate.  Once the water starts to boil and the peppers have plumped up, place them in a blender or mini food processor, add about a 1/4 of a cup of the boiling water, and blend.
7.  Put the blended up adobo chili peppers in the chili to give it a great smokey flavor.
8.  Bring the chili to a boil, reduce the heat, and let it simmer for about 30-40 minutes.  If the chili is too thick, add more V8.  If the chili is too runny, let it simmer longer.
9.  Serve in a bowl with cheese on top, sour cream, & fresh cilantro.
10. You can add veggie protein crumbles if you want extra protein.
11. Enjoy!

There are so many ways to enjoy this chili but my hubby & his friends love to eat it on top of corn chips for a delish chili frito pie.  I love it on top of a baked potato or by itself with croutons on top. This dish is even better the next day once the flavors have settled!