Vegetarian Chili Recipe Ingredients: 2 Tablespoons Butter 1 Cup Yellow Onions - diced 1/2 Cup Jalapenos - diced (approximately 4-5) 1.5 Cups Tomatoes - diced 1/2 Cup Corn kernels 1 Tablespoon Minced Garlic 16 oz. Vegetable Broth 1 can 8 oz. Tomato Sauce - no salt added 2 cups Blacks Beans (approximately one 16 oz. can) 2 cups Kidney Beans (approximately one 16 oz. can) 2 cups Pinto Beans (approximately one 16 oz. can) 1 4 oz. can Green Chiles 3 Jalapenos – fresh whole peppers, with stems removed Spices: Spice Dump #1 1 Tablespoon Onion Powder 1 Tablespoon Dark Chili Powder 1 Teaspoon Garlic Powder Spice Dump #2 2.5 Tablespoons Dark Chili Powder (most Chili Powder is the dark variety) 2.5 Tablespoons Light Chili Powder (Fiesta Brand makes a Light Chili Powder) 2 Teaspoons Cumin 1/4 Teaspoon Black Pepper 1/4 Teaspoon White Pepper 1/4 Teaspoon Cayenne Pepper 1/2 Teaspoon Brown Sugar 1 Pack of Sazon Achiote Spice Dump #3 2 Tablespoons Dark Chili Powder 1 Teaspoon Cumin 1/2 Teaspoon Salt Optional: Use a soup sock for the jalapeno float Add additional water or vegetable broth as necessary Directions: Sauté Diced Jalapenos & Diced Onions in butter until onions are translucent Add Vegetable Broth, Tomato Sauce, Spice Dump #1, Whole Jalapenos & bring to a boil, then add beans & return to a boil Optional: place the whole jalapenos in the soup sock, which makes life easier when removing them Boil covered for 30 minutes Remove Jalapenos & let cool, then juice & discard the peppers, & set juice aside Add Dump #2, Corn, Diced Green Chiles & Tomatoes & bring to a boil Boil covered for 15 minutes Add Dump #3 & Jalapeno Juice & bring to a boil Boil covered for 15 minutes Done…Enjoy!!! .