Vegetarian Chili And Whole Wheat Corn Bread - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 medium onion, chopped
1 sweet red pepper, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 (28 oz.) can tomatoes, chopped (reserve juice)
2 Tbsp. fresh cilantro, finely chopped (optional)
2 jalapenos (fresh or canned), finely chopped
2 Tbsp. chili powder
1 tsp. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 tsp. salt
1/2 tsp. freshly ground pepper

Preparation

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