Whit’s Easy Veggie Chili

This delicious recipe was submitted by Whitney Sutherland of Vernon, Connecticut.
Serves 4-6

• 1 15-oz can each: dark kidney beans, white kidney beans, garbanzo beans
• 1 16-oz bag Stop & Shop Rancho Fiesta vegetable blend (or other frozen mixed veggies)
• 3 cloves garlic
• 1 small chopped onion
• 1 package chili powder mix
• 1 16-oz can crushed tomatoes
• 1 cup spicy V-8 juice
• 1/4 cup pineapple juice
• Hot sauce, to taste

Directions

Toss all ingredients in large pot and heat for 20 minutes or till hot. Stir as needed.