Caroline's Saucy Kitchen

Ingredients:

• 2 tablespoons canola oil
• 1 large onion, diced
• 2 jalapeno peppers, diced
• 4 bell peppers, diced (any colors red, green, yellow, or combination)
• 4 medium carrots, diced
• 3 garlic cloves squeezed thru garlic press
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chipotle chili powder
• 2 teaspoons hot spices or cayenne pepper
• 2 cans (15 ounces) of black beans, drained and rinsed
• 1 can (14 ounces) chili beans
• 1 can (28 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
   

Preparation Method:

1. In a large pan over medium heat, add the oil. Fry the onions and jalapenos for about 5-8 minutes. Cook until the onions are softened and slightly browned.
2. Add the garlic, peppers, carrots, beans, and tomatoes. Cook for another 5 minutes. Then, add the rest of the ingredients.
3. Bring it all to a boil. Then reduce to a low heat and cover. Let it bubble away for at least  2 hours, stirring every 15 to 20 minutes.
4. Season to how you like it.  Add more broth if it gets too thick.

Serve with either rice or a baked potato and sprinkle with some grated cheese.