White Bean Chili

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 red bell pepper, chopped
• 2 tsp. chopped garlic
• 2 fresh Serrano chilies, seeded and minced
• 3 tbsp. chili powder
• 1 tsp. sea salt
• 1 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1/4 tsp. cayenne
• 1/4 tsp. ground black pepper
• 1 – 28 oz. can crushed tomatoes
• 1 cup vegetable broth
• 3 – 15 oz. cans white beans, drained and rinsed

Heat the oil in a soup pot over medium heat. Add the onion, carrot, bell pepper, garlic and chilies, mix well, cover and cook until tender, about 10 minutes, stirring occassionally. Blend in the chili powder, salt, cumin, oregano, cayenne and black pepper, stir for 2 minutes. Add the tomatoes and broth and bring to a boil. Reduce heat, stir in beans, cover and simmer 45 minutes, stirring occasionally.

Serves 6.