*  Exported from  MasterCook  *

                          Spicy Vegetarian Chili

Recipe By     : The National Cancer Institute
Serving Size  : 4    Preparation Time :0:15
Categories    : Vegetarian                       Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Oil
   1                    Onion -- chopped
   2                    Carrot -- finely chopped
   4      cl            Garlic -- minced
   1                    Red bell pepper -- chopped
   1                    Green bell pepper -- chopped
   2                    Jalapeno peppers --
                        - finely chopped
   2      tb            Chili powder
   1      ts            Cumin
   1      c             Cooked kidney beans
   1      c             Cooked pinto beans
  28      oz            Can chopped tomatoes --
                        - reserve juice
   1      ts            Salt
     1/2  ts            Fresh ground black pepper
   2      tb            Fresh cilantro --
                        - finely chopped

In a large, nonreactive soup kettle warm the oil over low heat. Add
the onion, carrot, garlic, red and green peppers, and jalapenos.
Cover the kettle and cook the vegetables until they are very soft,
about 10 minutes. Remove the lid, add the chili powder and cumin, and
cook an additional 2 to 3 minutes, stirring occasionally. Add the
beans and the tomatoes and their juice. Increase the heat to medium
and bring the chili to a simmer. Adjust the heat to maintain a simmer
and let the chili cook for 20 minutes. Stir in the salt, pepper, and
cilantro and serve.


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