Vegetarian White Bean Chili - cooking recipe

Ingredients

1 lb great northern bean, dried
1/2 lb chickpeas, dried
4 tablespoons olive oil
5 garlic cloves, minced
1 large yellow onion
4 carrots, peeled and diced into 3/4 inch pieces
1 yellow bell pepper, seeded and diced into 3/4 inch pieces
1 red bell pepper, seeded and diced into 3/4 inch pieces
24 ounces diced tomatoes
6 ounces tomato paste
2 cups tomato juice
1 cup white wine
8 cups vegetable stock
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
3 bay leaves
salt
pepper
1 jalapeno pepper, minced
1 tablespoon lime juice
1 cup corn kernel
1 bunch scallion, diced
1/4 cup fresh cilantro, chopped

Preparation

Place beans and chickpeas in a deep bowl. Add enough cold water to cover by 2 inches. Place the bowl in the refrigerator and soak overnight. Drain before using.
Heat a large pot over medium-high heat. Add the olive oil, garlic, onion, carrots, and bell peppers.
Saute for 7 minutes, stirring frequently.
Add the drained beans, chickpeas, tomatoes, tomato paste, V-8 juice, wine, stock, chili powder, cumin, coriander, oregano, basil, bay leaves, and salt.
Cover and bring to a boil. Reduce heat to medium or low and simmer for 1-1/2 hours, or until the beans are tender and fully cooked.
Remove from the heat and discard bay leaves. Add jalepeno, lime juice, corn, scallions, cilantro, pepper, and additional salt to taste.