Vegetable Bean Chili

• 2 Tbsp. butter
• 2 medium (1 cup) carrots, finely chopped
• 1 medium (1/2 cup) onion, chopped
• 1 medium (3/4 cup) green or red bell pepper, chopped
• 2 tsp. finely chopped fresh garlic
• 1 (14.5 oz.) can chili-style diced tomatoes
• 1 (15 oz.) can hot chili beans
• 1 (15.5 oz.) can kidney beans
• 1 (14.5 oz.) can vegetable broth
• 1 cup vegetable tomato juice
• 1 Tbsp. chili powder

1. Melt butter in 4-quart saucepan until sizzling; add carrots, onion, green pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4-5 minutes). Add all remaining ingredients. Continue cooking until mixture comes to a boil (5-8 minutes). Reduce heat to low. Cook, stirring occasionally, until heated through and flavors are blended (5-8 minutes). To serve, top each serving with shredded cheese or sour cream, if desired.

butter, carrots, onion, red bell pepper, fresh garlic, chilistyle, hot chili beans, kidney beans, vegetable broth, tomato juice, chili powder

Taken from www.epicurious.com/recipes/member/views/vegetable-bean-chili-1202182 (may not work)