Vegetarian White Bean Chili

• 1 lb great northern bean, dried
• 1/2 lb chickpeas, dried
• 4 tablespoons olive oil
• 5 garlic cloves, minced
• 1 large yellow onion
• 4 carrots, peeled and diced into 3/4 inch pieces
• 1 yellow bell pepper, seeded and diced into 3/4 inch pieces
• 1 red bell pepper, seeded and diced into 3/4 inch pieces
• 24 ounces diced tomatoes
• 6 ounces tomato paste
• 2 cups tomato juice
• 1 cup white wine
• 8 cups vegetable stock
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 3 bay leaves
• salt
• pepper
• 1 jalapeno pepper, minced
• 1 tablespoon lime juice
• 1 cup corn kernel
• 1 bunch scallion, diced
• 1/4 cup fresh cilantro, chopped

1. Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
2. Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
3. Saute for 7 minutes, stirring frequently.
4. Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
5. Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
6. Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.

great northern bean, chickpeas, olive oil, garlic, yellow onion, carrots, yellow bell pepper, red bell pepper, tomatoes, tomato paste, tomato juice, white wine, vegetable stock, chili powder, ground cumin, ground coriander, oregano, basil, bay leaves, salt, pepper, pepper, lime juice, corn kernel, scallion, fresh cilantro

Taken from www.food.com/recipe/vegetarian-white-bean-chili-446527 (may not work)