Hearty and Hassle-Free Vegetarian Chili
(6) 2 points per serving

½ cup apple juice
2 cups chopped onions
½ cup chopped celery
½ cup chopped carrots
2-3 TB chopped garlic
2 tsp ground cumin
2-4 tsp chili powder (I use 2 tsp)
4 cups red kidney beans (drained)
2 cups vegetable stock
2 tsp honey or sugar
16 oz canned tomatoes (with the juice)
salt and pepper to taste

Optional Extras (I don't use any of these for myself - but could be added for non-WW dinner guests!)
¼ cup mild green peppers or jalapenos (I don’t put in)
1/3 cup grated cheese
½ cup sour cream or yogurt (to decorate when serving)

In large pot bring apple juice to boil on medium heat. Add onions, saute, stirring 2 minutes. Add celery, carrots, garlic, cumin and chili powder, saute, stirring, 3 minutes.
Add beans, stock, honey or sugar, chilies (optional) and tomatoes. Increase heat to high, cover pot and bring to boil. Reduce heat to medium, simmer, covered for 20 minutes stirring occasionally. (Adjust heat so that chili is cooking rapidly but not scorching).
To thicken, place 1 cup chili in blender and carefully puree (it will be hot!) on low speed. Return pureed chili to pot.

Extras: Stir in cheese, top each bowl with dollop of sour cream or yogurt.

This freezes well too, so I freeze in single or two-person containers for "lazy days"!