Black And White Chili

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions
• 2 large garlic cloves, chopped
• 1 1/2 pounds sliced mushrooms
• 3 medium carrots, chopped
• 1 or 2 large jalapeno chiles, minced
• About 1 tsp. kosher salt
• 1/4 cup chili powder
• 1 1/2 teaspoons cumin seeds
• 5 cups mushroom or vegetable broth
• 2 14-oz. cans white beans, rinsed and drained
• 2 14-oz. cans black beans, rinsed and drained
• 1 can (14.5 oz.) diced tomatoes
• 1 can (8 oz.) tomato sauce

1. In a 5- to 6-qt. pot (preferably wide), heat oil over medium heat. Add onions, garlic, mushrooms, carrots, jalapenos, and salt. Cover and cook until vegetables get juicy, 5 to 8 minutes. Uncover and cook, stirring often, until mixture begins to brown, 10 to 15 minutes more.
2. Add chili powder and cumin; stir until fragrant, about 1 minute. Stir in broth, beans, tomatoes, and tomato sauce and bring to a simmer. Add more salt to taste and simmer to heat through and combine flavors, about 10 minutes.
3. Ladle chili into wide bowls and serve with your favorite toppings.
4. Wine pairing: Sbragia Family 2012 Home Ranch Merlot (Dry Creek Valley; $32).

extravirgin olive oil, onions, garlic, mushrooms, carrots, chiles, kosher salt, chili powder, cumin seeds, mushroom, white beans, black beans, tomatoes, tomato sauce

Taken from www.myrecipes.com/recipe/black-white-chili (may not work)