This thick, zesty chili is loaded with white beans and a colorful confetti of vegetables. As the tomato and stock-based liquid simmers, the beans and chunks of carrots and bell peppers absorb the fragrant mix of spices. You might think that this recipe would appeal only to vegetarians, but we sell plenty of it to meat eaters as well. It’s like a big bowl of spicy beans. Who wouldn't love that? For an entrée, spoon each serving over freshly steamed white or brown rice.

Ingredients:

1 pound dried great northern beans
1/2 pound dried chickpeas
4 tablespoons olive oil
5 cloves garlic, minced
1 large Spanish onion, peeled and diced
4 carrots, peeled and diced into 3/4-inch pieces
1 yellow bell pepper, seeded and diced into 3/4-inch pieces
1 orange or red bell pepper, seeded and diced into 3/4-inch pieces
3 cups (24 ounces) canned stewed or diced tomatoes
1 can (6 ounces) tomato paste
2 cups V-8 juice
1 cup white wine
8 cups vegetable stock or water
3 teaspoons ground chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1^1/2 teaspoons dried oregano
1^1/2 teaspoons dried basil
2 to 3 bay leaves
Kosher salt, to taste
1 jalapeño or 1/2 habanero pepper, minced
1 tablespoon freshly squeezed lime juice
1 cup corn kernels, fresh or frozen
1 bunch scallions, diced
1/4 cup chopped fresh cilantro
Freshly ground black pepper, to taste

Directions:

Place the beans and chickpeas in a deep bowl. Add enough cold water to cover by two inches. Place the bowl in the refrigerator and soak the beans overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers. Sauté for 7 minutes, stirring frequently. Add the drained beans and chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt. Cover the pot and bring to a boil. Reduce the heat to medium and simmer for 1^1/2 hours, or until the beans are tender and fully cooked.

Remove from the heat and discard bay leaves. Add the jalapeño pepper, lime juice, corn, scallions, cilantro, pepper, and additional salt, to taste.

Makes 12 servings.