Vegetarian Chili


4 people


1 Tbsp. olive oil

1 medium onion, chopped

2 whole carrots, diced

4 cloves garlic, minced

1 sweet red bell pepper, chopped

1 green bell pepper, chopped

1 jalapeno pepper, fresh of canned, finely chopped

2 Tbsp. chili powder

1 tsp. cumin

1 cup cooked kidney beans

1 cup cooked pinto beans

28-oz. can tomatoes, chopped (reserve juice)

1/2 tsp. freshly ground pepper

2 Tbsp. parsley, finely chopped


In a large (non-aluminum) soup kettle, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder and cumin and cook an additional 2-3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Top bowls of chili with parsley. Freeze leftovers for later use.