As my time was dwindling in the Granite State and the snow was piling up, I decided it was time to make something warm.

I’ve always loved a good chili. It’s best on those cold New Hampshire days when nothing seems to warm you up. I had yet to conquer a satisfying and delicious vegetarian chili until my mom told me to try this fantastic recipe!

29 oz can tomato sauce
29 oz can kidney beans
29 oz can pinto beans
29 oz can black beans
1 c. diced onions
1/2 c. green chili peppers (or small can)
1 c. diced celery
1 c. frozen corn
3 15 oz cans diced tomatoes
2 tsp cumin
2 tbs chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c. tomato juice (I used V8)
1 c. water
4 tbs. olive oil

Heat olive oil in a large pot and add onions and celery. Once tender, add in all remaining ingredients. Stir until well mixed, then bring up to a boil and cover. Let cook for 2-3 hours, stirring occasionally. Take off lid and let cook until desired consistency. You can serve it immediately, but the chili stays good for a week (and is always better the next day).

Note for making the chilliest chili: I don’t know exactly what made this so good, but it was extra delicious! Maybe it was because I was home, or maybe it was the V8; I will never know. It’s incredibly hard to make a satisfying vegan chili because of, well, the lack of meat… but this recipe definitely didn’t taste like it was missing anything! And for all you meat eaters: you can easily add ground hamburg to this. I browned some and threw it in after I took my share and my family was raving!