Over 9000 Alarm chili

Ingredients:

• 3 cups dried red kidney beans
• 1 1/2 cups dried black beans
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 medium red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 to 3 tablespoons finely chopped chipotles
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons unprocessed sea salt
• 1 (28 ounce) can diced tomatoes, with liquid
• 4 cups water

Preparation:

• Soak the dried beans in water for a few hours before making your chili. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
• Add chipotle chilies, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 15 minutes.
• Add the beans and simmer an additional 45 to 60 minutes on low heat, until the beans are soft. You can add more water if you prefer a more liquid chili.
• Serve hot and garnish individual bowls of the vegetarian chili with green onions or cilantro.

Serving Suggestions:

• Try it with tortilla chips or tasty sourdough bread as a warming meal starter or snack.
• As an entree, pair it with healthy brown rice, boiled potatoes, or your favorite whole wheat pasta.

Source of recipe: http://vegweb.com/recipes/colorful-vegetarian-chili-chipotle-chilies