Ingredients
1 T olive oil
1 Mediou onion, chopped
2 Carrots, diced
4 garlic cloves, minced
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1 Jalapeno pepper, minced
2 T chili powder
1 tsp cumin
1 C Kidney beans
1 C Pinto beans
1 28 oz can tomatoes, reserve juice
1/2 t Freshly ground pepper
2 T parsley, minced
Preparation
In large (non-aluminum) pot, 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 to 3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Simmer 20 minutes. Add pepper. Garnish with parsley.
