Quick Bean Chili

This thick vegetarian chili is richly flavorful, hearty, warm, and nutritious.  It costs only about $5 to make an entire pot, and keeps for about a week in the refrigerator.  Add tortillas, brown rice, or pasta for a complete meal. 
5.5 oz can tomato juice
10 oz can diced tomatoes with green chilies with lime and cilantro
15.25 oz can chilli beans
15.25 oz can sweet corn
15.25 oz can kidney beans
15.25 oz can black or pinto beans
1/2 package hot chili seasoning
1/4 cube Not Beef Bouillon
1 tbs dried cilantro flakes
1 tbs dried chopped onions
1 tbs chili powder
3-4 bay leaves
dash garlic powder
dash cayenne pepper
pinch cumin
pinch paprika
salt to taste
Add tomato juice, diced tomatoes, and chili beans to a large pot.  Rinse corn, black beans, and kidney beans completely in a colander and drain the excess water.  Add to pot.  Add seasonings.  Cover and simmer 15 minutes.
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