Vegetarian Cincinnati Chili

Serves 6

46-oz. can tomato juice

16-oz. can kidney beans, drained and rinsed

1 onion, chopped

2 T. chili powder

1-1/2 t. white vinegar

1 t. allspice

1 t. cinnamon

1 t. pepper

1 t. ground cumin

1/8 t. garlic powder

1/4 t. Worcestershire sauce

5 bay leaves

cooked spaghetti

Garnish: shredded Cheddar cheese

Combine all ingredients except spaghetti and garnish in a slow cooker. Cover and cook on low setting for 5 hours. Discard bay leaves. Serve chili over cooked spaghetti, topped with cheese.

Bread bowls make a hearty soup special. Cut the tops off round bread loaves and hollow out, then rub with olive oil and garlic. Slip into the oven for 10 minutes at 400 degrees, until crusty and golden. Ladle in soup and serve right away.