Smokin' Spicy Vegetarian Chili

• 2 cups water
• 2 -3 dried ancho chiles (3/4-1 oz total)
• 1 12 teaspoons olive oil
• 12 cup chopped onion
• 12 cup shredded carrot
• 12 cup chopped red bell pepper
• 1 teaspoon minced garlic
• 1 jalapeno, seeded & chopped (optional)
• 1 12 teaspoons ground cumin
• 1 teaspoon dried oregano
• 12 teaspoon paprika
• 14 teaspoon crushed red pepper flakes
• 14 ounces diced tomatoes, undrained
• 8 ounces vegetable broth or 8 ounces dark beer
• 15 ounces black beans, rinsed, drained
• 15 ounces white beans, rinsed, drained
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• salt and black pepper, to taste

1. Remove stems, seeds and veins from inside of ancho chiles.
2. Combine water and chiles in a small saucepan and bring to a boil.
3. Remove pan from heat; cover and let stand 20 minutes or until softened.
4. Drain off water, chop chiles and set aside.
5. Heat oil in a large pot over medium-high heat.
6. Add onion and carrot and saute for 3 minutes.
7. Add bell pepper and saute for 3 more minutes.
8. Add garlic and jalapeno and saute for 1 minute.
9. Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
10. Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
11. Cover and reduce heat to low and simmer for 15 minutes.
12. Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
13. Stir in sugar, salt and pepper.
14. Serve with sour cream and shredded cheese.

water, chiles, olive oil, onion, carrot, red bell pepper, garlic, jalapeno, ground cumin, oregano, paprika, red pepper, tomatoes, vegetable broth, black beans, white beans, tomato paste, brown sugar, salt

Taken from www.food.com/recipe/smokin-spicy-vegetarian-chili-139916 (may not work)