Vegetarian Chili - cooking recipe

Ingredients

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

Preparation

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