Vegetarian Chili - cooking recipe

Ingredients

3 tablespoons olive oil
3 carrots, peeled, thinly sliced
4 -5 garlic cloves, peeled and minced
1 large onion, chopped (11/2 cups)
2 bell peppers, seeded, chopped
1/4 teaspoon chili powder
2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1 teaspoon sea salt
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
15 ounces black beans, rinsed, drained, low sodium
15 ounces pinto beans, rinsed, drained, low sodium
15 ounces kidney beans, rinsed, drained, low sodium
28 ounces crushed tomatoes, low sodium
3 cups water
1/4 cup lime juice (juice of 2 limes)
reduced-fat cheddar cheese, grated, for garnish
1 bunch cilantro, cleaned and chopped, for garnish
pickled jalapeno pepper, for garnish

Preparation

In a large heavy bottomed pot, heat the olive oil over medium low heat.
Add the onions, bell peppers, carrots, garlic and salt and saute about 10 minutes.
Add the spices, chili powder, cumin, cinnamon, coriander and oregano and cook for 3 minutes.
Once all vegetables are soft, add the beans and then add the canned tomatoes and stir, about 5 minutes.
Finally, add the water and bring to a boil, then let simmer for about 15-20 minutes.
Stir in the lime juice and add salt if needed.
Sprinkle each serving with grated cheese, pickled jalapenos and cilantro (+ extra lime juice).