Vegetarian Chili - cooking recipe

Ingredients

4 cans (19 oz. each) kidney beans
4 carrots, sliced 1/2-inch thick
1 green pepper, cut into 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 (16 oz.) can whole tomatoes in thick puree
3 Tbsp. molasses
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 bay leaf

Preparation

Drain all but 1 can beans; set aside.
In large saucepot, saute carrots, green pepper, onion and garlic in oil 5 minutes. Stir in reserved beans, tomatoes, molasses, chili powder, ground cumin, dried oregano and bay leaf.
Cover and simmer 15 minutes, stirring occasionally.
Uncover; simmer 15 minutes.
Remove bay leaf.
Salt to taste.
Serve over bed of brown rice.