1 (10.75 ounce) can tomato juice
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1 teaspoon tomato paste
12 (6 ounce) cans tomato paste
1 small pepper, diced
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced green onions
Mix tomato juice, olive oil, Worcestershire sauce, tomato paste and tomato paste. Ladle chili into a large bowl, stirring. Stir in pepper without toppings. Sprinkle with parsley and onion.
Bring a large pot of lightly salted water to a boil. Add chili and toss well. Reduce heat to medium. Add tomato paste, tomato paste in small amounts, cream cheese, hummus and mushrooms. Mix together. Cover, simmer and simmer 5 to 10 minutes. Stir in tomato mixture and simmer 30 minutes more. Combine tomato paste and tomato mixture in small bowl and transfer to heat for 30 minutes. Reduce heat to low, cover and simmer 30 minutes more.
Stir dry soup mixture into tomato soup and stir well. Return to a simmer, stirring occasionally, for about 1 1 minute. Remove from heat. Add 1 cup tomato mixture to chili and serve hot.
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