Vegetarian Chili

2 cups dry beans (mixture of white, kidney, pinto, black, garbanzo, etc.) ($.30)

1/2 cup dry soup mix (.01)

3 Tbsp olive oil (.30)

1 Tbsp minced garlic (.05)

3/4 cup diced onion ($.50)

3/4 cup diced carrot ($.25)

1/3 cup dry green/red peppers - reconstituted (to 1 cup) (.25)

1 cup canned diced tomato ($.50)

3/4 cup tomato juice ($.30)

1/3 cup water

1 tsp cumin (.01)

1 tsp chili powder (.01)

1 tsp oregano (.01)

1 tsp basil (.01)

1 bay leaf (.01)

2 tsp salt (.01)

1/4 tsp pepper

2 tsp Tobasco sauce (.01)

2 tsp Balsamic Vinegar (.05)

Soak beans overnight. Cook in pot with 1/2 cup dry soup mix for 1 1/2 hours. Drain and cool. In large stockpot, saute garlic, onions, carrots and peppers in olive oil for about 10 minutes. Add beans, tomatoes, tomato juice, and spices until Salt, simmer 1 hour. Then season with S&P, and other seasonings.

Serve with bread & salad.

Total Cost = $2.58 (probably at least 1 other meal to freeze) SO about $1.29 per meal