Vegetarian Chili

I was too lazy to go to the store to get beef, so I made a vegetarian version of Easy Chili - just adding garlic, cumin and carrot to give it a little extra oomph.

• 1/2 large onion, chopped
• 5 cloves garlic, chopped
• 1 yellow pepper, seeded and chopped
• olive oil
• 1 large carrot, diced
• 1/2 T Chinese chili powder
• 1/2 T cayenne pepper
• 1/2 T cumin
• 1 can dark red kidney beans, drained and rinsed
• 1 28 oz can whole tomatoes, diced (with liquid)
• 6 oz tomato paste

1. Heat oil in a pan and cook the onion, bell pepper and garlic.
2. Add the carrot.
3. Add spices.
4. Add the beans, tomatoes, and paste. Bring to a boil and then reduce heat to low and cook for one hour.

Variations
Add other vegetables like mushrooms, cabbage, or zucchini.
Substitute pinto beans for kidney beans.

Notes
3/10/10 Served with freshly baked bread rolls.