• Cooking Time: 60-90 minutes
• Servings: 8-10
• Preparation Time: 15 minutes
• ¼ pound kidney beans, washed and soaked*
• ¼ pound great northern beans, washed and soaked*
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup shredded carrots
• ½ cup chopped green peppers
• ½ cup chopped onions
• 2 (28 oz) cans whole tomatoes, chopped
• 2 tablespoons chili powder
• 1 teaspoon southwest seasoning, optional
• Salt and pepper to taste
• 1 cup hot picanté sauce (you can also use spicy bloody mary mix)
• 2 cups water
• *just use canned beans if you like

1. Rinse the beans and pick out any stones. Put them in a large saucepan, cover with water and bring to a boil. Remove from heat, cover and let sit for an hour.
2. Meanwhile, in a large saucepan, saute the carrots, onions, garlic and green pepper in the olive oil over medium/high heat until softened, about 5 minutes. Add the tomatoes, seasonings, picante sauce, water, and the soaked beans (if using canned beans, add near the end)
3. Bring the chili to a boil, reduce heat to simmer, cover and cook for 60-90 minutes.
4. Serve chili topped with lowfat sour cream and shredded sharp cheddar cheese.

My daughter just became a vegetarian. Enough said. (This did turn out to be pretty tasty, though)