Vegetarian Chili - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 jalapenos (fresh or canned), finely chopped
2 Tbsp. chili powder
1 Tbsp. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 (28 oz.) can tomatoes, chopped (reserve juice)
1/8 tsp. salt
1/2 tsp. ground pepper
2 Tbsp. fresh cilantro, finely chopped

Preparation

In large soup kettle, warm oil over low heat.
Add onions, carrots, garlic, peppers and jalapenos.
Cover and cook vegetables until soft, 10 minutes.
Remove lid; add chili powder and cumin. Cook additional 2 to 3 minutes, stirring occasionally.
Add beans, tomatoes and juice.
Increase heat to medium and bring chili to simmer.
Adjust heat to maintain a simmer and let chili cook for 20 minutes.
Stir in salt, pepper and cilantro; serve.