Vegan Chili

Serves four.

1 tbs olive oil
1 medium onion, chopped
2 medium carrots, diced
4 cloves garlic, crushed or minced
1 sweet red pepper, chopped
1 green bell pepper, chopped
1 jalapeño pepper, fresh or canned, finely chopped
2 tbs chili powder
1 tsp cumin
1 cup cooked kidney beans
1 cup cooked pinto beans
28-oz can tomatoes, chopped (w/ their juice)
1/2 tsp freshly ground pepper
2 tbs fresh parsley, finely chopped

In a large saucepan or soup kettle, heat oil over low heat. Add onion, carrot, garlic and peppers. Cover and cook until vegetables are very soft, at least 10 minutes.

Add chili powder and cumin and cook and additional 2 to 3 minutes, uncovered, stirring occasionally.

Add beans, tomatoes and their juice.

Simmer 20 minutes. Add pepper.

Garnish with parsley, if desired.

This is how I like it... with brown rice :)