Vegetarian Chili

Tonight North Texas is in the middle of  a COLD thunderstorm. The temperature keeps hovering right around the freezing mark. Right now we are missing the snow by about 2 degrees. Of course, I say snow...but knowing Texas it will probably just turn to ice if the temps drop any lower. A girl can dream of snow though...
Anyhow, the reason I was explaining the weather was so you knew why I made a big ole pot of delicious chili tonight. Nothing chases away the cold like chili does. We are not vegetarians, but we (mostly me) prefer a lot of our meals without meat. This chili is heavy on the beans and has plenty of chunky veggies in it, so even a meat lover will probably love this vegetarian dish.

Vegetarian Chili:

2 large carrots cut into small chunks

1 lg yellow onion diced small

1/2 cup chopped red pepper

1/2 cup chopped green pepper

2-3 cloves of garlic, pressed or chopped small

2 tbsp butter

Sauté all of the above ingredients in the butter for about 5-7 min, or until the carrots just begin to soften.

Add to the pot:

2 28oz cans crushed tomatoes

1 packet chili seasoning mix

2 14oz cans of black beans

1 14oz can of pinto beans

1 tbsp brown sugar

Simmer all ingredients on low for about an hour. 

Enjoy!