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 jalapeño pepper, fresh or 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)
½ 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.