*  Exported from  MasterCook  *
 
                           Spicy Vegetarian Chili
 
 Recipe By     : The National Cancer Institute
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Vegetarian                       Hearty
                 Legume                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    oil
    1                    onion -- chopped
    2                    carrot -- finely chopped
    4                    garlic clove -- minced
    1                    red bell pepper -- chopped
    1                    green bell pepper -- chopped
    2                    jalapeno pepper -- or canned, finely
                         chopped
    2      tablespoons   chili powder
    1      teaspoon      cumin
    1      cup           cooked kidney beans
    1      cup           cooked pinto beans
    1      28 oz. can    tomato -- chopped, reserve
                         juice
    1      teaspoon      salt
      1/2  teaspoon      fresh ground black pepper
    2      tablespoons   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 co
 ok 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 h
 eat to medium and bring the chili to a simmer.  Adjust the heat to maintain a s
 immer and let the chili cook for 20 minutes.  Stir in the salt, pepper, and cil
 antro and serve.
 
 
 
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