My absolute favorite recipe! I love to make a big pot of this on Sunday's nights - it will keep several days in the fridge.
2 tablespoons olive oil
1 large red onion chopped
2 carrots diced
1 small red pepper cored, seeded and diced
1 small green pepper cored, seeded and diced
1 jalapeno minced
2 cloves of garlic crushed in garlic press
3 large tomatoes chopped and seeded
2 cans of beans drained (mixed of kidney beans, black beans, kidney beans and chickpeas is great)
1 tablespoon of chili powder
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1 teaspoon dried oregano
1 or 2 cups of hot water
A pressure cooker works well for this recipe if you have one. If not, just cook in a big pot on a regular stove. Heat the oil and add onions and carrots. Saute 5 minutes over medium heat stirring occasionally. Add bell peppers and jalapeno. Saute 5 more minutes. Add garlic and cook 1 minute. Add all other ingredients. If using a pressure cooker, cook under high pressure for 10 minutes, then do a quick pressure release. If not using a pressure cooker, cook for about 30-40 minutes.
Serve with warm rice and a sprinkling of chopped fresh parsley or cilantro and salt and pepper to taste. Or try serving with the cornbread recipe (above) and some guacamole.