Spicy Vegetarian Chili

• 1 tablespoon vegetable oil
• 1 each onions chopped
• 2 each carrots finely chopped
• 4 each garlic cloves
• 1 each sweet red bell peppers chopped
• 1 each green bell peppers chopped
• 2 each jalapeno pepper or canned, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 cup red kidney beans cooked
• 1 cup pinto beans cooked
• 28 ounces tomatoes, canned chopped, reserve juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper fresh, ground
• 2 tablespoons cilantro fresh, finely chopped

1. In a large, nonreactive soup kettle warm the oil over low heat.
2. Add the onion, carrot, garlic, red and green peppers, and jalapenos.
3. Cover the kettle and co ok the vegetables until they are very soft, about 10 minutes.
4. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.
5. Add the beans and the tomatoes and their juice.
6. Increase the heat to medium and bring the chili to a simmer.
7. Adjust the heat to maintain a s immer and let the chili cook for 20 minutes.
8. Stir in the salt, pepper, and cilantro and serve.

vegetable oil, onions, carrots, garlic, sweet red bell peppers, green bell peppers, jalapeno pepper, chili powder, cumin, red kidney beans, pinto beans, tomatoes, salt, black pepper, cilantro

Taken from recipeland.com/recipe/v/spicy-vegetarian-chili-45075 (may not work)