1 tablespoon oil

1 onion -- chopped

2 carrot -- finely chopped

4 garlic clove -- minced

1 red bell pepper -- chopped

1 green bell pepper -- chopped

2 jalapeno pepper -- or canned, finely

chopped 2 tablespoons chili powder

1 teaspoon cumin

1 cup cooked kidney beans

1 cup cooked pinto beans

1 28 oz. can tomato -- chopped, reserve

juice 1 teaspoon salt

1/2 teaspoon fresh ground black pepper

2 tablespoons fresh cilantro -- finely chopped

In a large, nonreactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers, and jalapenos. Cover the kettle and co ok the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the h eat to medium and bring the chili to a simmer. Adjust the heat to maintain a s immer and let the chili cook for 20 minutes. Stir in the salt, pepper, and cil antro and serve.