Vegetarian Chili

I am not a vegetarian by any stretch of the imagination but I do have meatless meals often. This is on my "to try" list. I know I won't be using nearly as much cayenne as it calls for.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  large onion, chopped
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 1  large bell pepper, chopped
• 1⁄2 cup  grated carrot
• 1 (15 ounce) can black beans, undrained
• 1 (16 ounce) can pinto beans, undrained
• 1 (16 ounce) can kidney beans, undrained
• 1 (14 1/2ounce) can diced tomatoes
• 1 (10 ounce) can  diced tomatoes and green chilies
• 1⁄2 cup  sliced  jalapeno (to taste)
• 3  tablespoons chili powder
• 1  tablespoon cayenne pepper (to taste)
•  hot sauce
• 3  cups water
• 1⁄2 teaspoon cumin
•  shredded cheese
•  sour cream

Directions

1. Saute onion and garlic in oil in large stock pot until soft; add bell pepper and cook 2 minutes.
2. Add carrot, beans, tomatoes, jalapenos, chili powder, cayenne pepper, hot sauce, 2 cups water and cumin.
3. Simmer 2 hours, adding remaining water as needed.
4. Serve with cheese and sour cream if desired.