VEGGIE BEAN CHILI

1 teaspoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 cups mixed vegetable juice

1 (28-ounce) can diced tomatoes

2 (15-ounce) cans beans, such as red kidney and chickpeas, rinsed and drained

1 (16-ounce) package frozen vegetable blend, such as carrots, corn and green beans

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 cup reduced-fat shredded Cheddar cheese

1/4 cup fat-free sour cream

Heat the oil in a large pot over medium heat. Add the onion and garlic; cook, stirring, until softened, about 2 minutes. Add the vegetable juice, tomatoes with their juice, the beans, and vegetables, bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the vegetables are tender, about 8 minutes.

Transfer 3 cups of the vegetable mixture to an airtight container and refrigerate up to 3 days for other use. Add the chili powder and cumin to the chili in the pot. Simmer, covered, until the flavors blend, about 5 minutes. Spoon the chili evenly into 4 bowls and top evenly with the Cheddar and sour cream.

Serves 4.