Spicy Black Bean Vegetarian Chili

Ingredients:
3 tbsp extra virgin olive oil
1 white or yellow onion, finely chopped
1 carrot, shredded (a box grated works perfect)
2-3 cloves garlic, pressed or finely chopped
1 jalapeño pepper, seeded and medium chopped
2 red bell peppers, seeded and medium chopped
3 12-ounce cans black beans, drained and rinsed well
1 12-ounce can kidney beans, drained and rinsed well
2 12-ounce cans diced tomatoes (or 4 vine ripe tomatoes, chopped)
1 12-ounce can tomato sauce
½ tsp red pepper flakes
2 tbsp ground cumin
2 teaspoons paprika (used smoked if you like a smokey flavor)
1 1/2 tbsp chili powder of your choice
1 cup purified water or stock
1 tbsp sea salt (more or less to taste)
1 ½ tsp course black pepper

Heat the olive oil in a large pot over medium heat. Add the chili flakes, onion, carrot and 1 tsp salt, sauté until the onion is translucent, about 5 minutes. Add the jalapeno, cumin, paprika, chili powder and garlic, and sauté 2-3 minutes until very fragrant. Add the 2 cans of diced tomatoes, with the liquid to deglaze the bottom of the pan. Stir the bottom of the pot well to pick up all of the spices. Add the beans, bell pepper, tomato sauce, water, salt and pepper. Stir well and let cook for at least 1/2 hour to allow the flavors to combine. You can leave it on the stove on the lowest setting all afternoon to let people help themselves as needed. This chili can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.

From ElizabethRider.com