Vegetarian Chili with Cucumber Tomato Salad

Chili
Ingredients
3/4 cup plus 2 Tablespoons vegetable oil
5 onions, diced
7 green bell peppers, diced
14 cloves garlic, minced
1/4 cup plus 3 Tablespoons chili powder
2 1/4 teaspoons ground cumin
17 1/2 cups vegetable juice
7 cans black beans
7 cans pinto beans
4 cans of corn

Directions
1. Divide the oil among three large soup pots and heat. Saute onion, pepper, garlic, chili powder, and cumin (divided among the three pots). Cook until the onions and peppers are softened.

2. Divide the vegetable juice among the three pots and bring to a boil. Reduce the heat to low and cook for ten minutes more. Add the beans and corn to the three pots and heat.

Serve with bread and cheese on the side, and for your carnivores add sauteed chicken strips on the side.

(This recipe is adapted from Campell's Collection cookbook, "M'm! M'm! Homemade in Minutes").

Cucumber and Tomato Salad (with light ranch dressing)
Ingredients
7 cucumbers, sliced
8 tomatoes, sliced
1 bottle light ranch dressing

Directions
Reserve a cup of cucumbers and tomatoes in a separate bowl for individuals who do not desire ranch. Toss the remainder of the ingredients in a bowl and serve.

A handful of chopped dill would be a delicious and fresh addition to this salad.

Pictures from top to bottom: 
Tori excitedly points to the chili that has been simmering all evening.
Andrew looks excited with his plateful and bowl of chili.
Magis teachers sitting around before dinner begins.
Simon the otter protects the bread (and maybe tries a piece of two?)
Magis teachers await grace and the dinner line.
Miriam and Colleen pause for a pre-dinner picture (with a sneaky Andrew in the background)
Sarah ensures the chicken gets completely cooked.
The full spread of the vegetarian chili dinner.