30 oz. Mexican-style hot chili beans
16 oz. can vegetarian refried beans
15 oz. black beans
2 cups chunky salsa
6 oz. tomato paste
12 oz. shredded cheddar cheese
In soup pot combine chili beans, refried beans, black beans, salsa and tomato paste.
Cook over medium heat until heated and mixed.
Sprinkle cheese on top of each bowl of chili.
Note: to thicken chili, add water or tomato juice 1 cup at a time until desired consistency.