Vegetarian Chili

• 1 Tbsp. olive oil
• 1 large yellow onion, finely chopped
• 2 medium red peppers, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 1/2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. finely chopped, pickled jalapeno pepper
• 1/4 tsp. salt
• 4 carrots, sliced
• 8 oz. sliced mushrooms
• 1 c. water
• 1 (14 1/2 oz.) can tomatoes with juice
• 3 c. cooked black beans
• 2 Tbsp. parsley

1. In a large, heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.
2. Add onions, red peppers, garlic and celery.
3. Saute for 7 minutes, until onions are golden. Stir in the chili powder, cumin, jalapeno pepper, salt, carrots, mushrooms, water and tomatoes.
4. Bring the liquid to a boil over high heat; then lower the heat.
5. Cover and simmer for 10 minutes or until carrots are barely tender.
6. Add the beans and cover. Cook for 5 minutes or until they are heated through.
7. Uncover saucepan; continue to cook for 10 minutes or until the liquid has thickened slightly.
8. Sprinkle with parsley.
9. Serves 4.

olive oil, yellow onion, red peppers, garlic, celery stalk, chili powder, ground cumin, pepper, salt, carrots, mushrooms, water, tomatoes, black beans, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360134 (may not work)