Vegetarian Chili

• 1 T olive oil
• 1 Mediou onion, chopped
• 2 Carrots, diced
• 4 garlic cloves, minced
• 1 Red bell pepper, chopped
• 1 Green bell pepper, chopped
• 1 Jalapeno pepper, minced
• 2 T chili powder
• 1 tsp cumin
• 1 C Kidney beans
• 1 C Pinto beans
• 1 28 oz can tomatoes, reserve juice
• 1/2 t Freshly ground pepper
• 2 T parsley, minced

1. In large (non-aluminum) pot, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder and cumin and cook an additional 2 to 3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Garnish with parsley.

olive oil, onion, carrots, garlic, red bell pepper, green bell pepper, pepper, t chili powder, cumin, kidney beans, pinto beans, tomatoes, freshly ground pepper, t parsley

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-50020883 (may not work)