Black Bean Chili - Vegan

INGREDIENTS
Three 16 oz. cans of black beans plus juice
46 oz. can of tomato juice or V8 juice
28 to 32 oz. of diced tomatoes - canned or fresh
1 medium chopped onion or 3T dried chopped onion
1 cup cracked bulgur wheat (use as meat substitute)
dash chili powder
1/2 t paprika
dash garlic powder
1/4 t onion powder

INSTRUCTIONS
Add all ingredients into stock pot.
Stir well.
Simmer 60 to 90 minutes until thickened.
Stir often.
Place pan in refrigerator on hot pad overnight to let everything season though.

This Chili tastes good poured over cooked brown rice seasoned with a little curry or ground cumin.

For a change add: carrots and celery.

In using dry black beans:
Use one bag (16 oz.) of black beans, clean beans of any debris
soak beans overnight in salted water in stock pot
Drain and rinse beans the next day
Add water to almost fill pot and simmer beans for 2 hours
always scrape off the foam that the beans produce, this will help the beans from being "gassy"
Drain beans, add water to almost fill pot
Simmer another 1 hour or so until beans are soft, save water - always remove foam
Now the beans are ready to use in the soup!