Mole Bean Chili
Serves 4

1 - 2 tsp (5-10 ml) vegetable oil (use spray pump)
1 medium onion, diced
2 ribs celery, diced
2 Tbsp (30 ml) VE Mole Poblano Rub
1 - 2 tsp (5-10 ml) VE Chili Seasoning
2 cups (500 ml) tomato juice
1 - 14 oz (398 ml) can each black and kidney beans, drained and well rinsed

1. Heat a large multi pot to medium; use spray pump and lightly mist with vegetable oil. Add onion and celery and sauté until soft and aromatic, about 4 minutes.
2. Sprinkle VE Mole Poblano Rub and VE Chili Seasoning over onions and celery. Stir and heat until aromatic. Pour in tomato juice, stir well and bring to a gentle simmer.
3. Reduce heat to low. Add both kinds of beans and simmer for at least 15 minutes, allowing all flavours to combine. For extra 'heat', serve with VE Crushed Chilies.

Per serving: Calories 170, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 610 mg, Carbohydrate 29 g (Fibre 8 g, Sugars 7 g), Protein 9 g.