Vegetarian "Pantry" Chili - cooking recipe

Ingredients

1 (16 ounce) can black beans (rinsed and drained I mash about half the can of beans, it makes the chili thicker)
1 (16 ounce) can chili beans, do not drain (your choice of mild, med or hot)
1 (16 ounce) can diced tomatoes with onion garlic and basil (do not drain)
3 tablespoons dried onion flakes or 3 tablespoons onion powder, to taste
2 teaspoons chili powder, to taste
1 teaspoon cumin
1/2 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon black pepper, to taste (optional)
1/2 teaspoon garlic powder, to taste (optional)
1/2 teaspoon salt, to taste (optional)
1 -2 cup V8 vegetable juice or 1 -2 cup water, or both (optional)

Preparation

Combine first 10 ingredients in a pot.
Add V8 or water to make the chili as thin as you like.
Bring to boil, reduce heat and simmer for aprox 30 minutes.
This makes about 6 one cup servings.
May be served with grated cheese or other condiments of choice on top.