Vegetarian Chile

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4  cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onion, carrot, garlic, red and green peppers, and Galapagos.  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 salt, pepper,, and cilantro or parsley.  Serve  Makes 4 servings.