Vegetarian Black Bean Chili


1 Tbsp canola oil
2 cloves garlic, minced
1 onion, chopped
1 large carrot, sliced
1 jalapeno pepper, seeded and minced
1 sweet green pepper, chopped
6 roma tomatoes, chopped
2 19-ounce cans black beans, drained and rinsed
1 Tbsp chili powder
1 tsp ground cumin
1 tsp salt


In a large saucepan, heat oil over medium heat. When hot, add
carrot. Cook, stirring, for 2 1/2 minutes. Add Onion, pepper,
jalapeno, and garlic. Cook, stirring, for another 2 1/2 minutes.

Reduce heat to low. Stir in chili powder, cumin, salt, beans, and
tomatoes. Cook for 7 minutes, stirring occasionally. Turn off heat and
let the flavors meld for 10-20 minutes, then serve.

Notes and changes: a couple cans of chopped or crushed tomatoes work
fine too.  "Seeded" means to remove the spicy seeds; overkill.  You
*can* have too many carrots.  If you're removing the onion, add an
equivalent volume of celery: you'll need the water.  Little red beans
work as well as black beans, and mix well.  If using dried beans, use
4/3 cup and a slow cooker for about twelve hours.