1 lb. black beans
1 tbsp. vegetable oil
2 c. onion, diced
3 lg. cloves garlic, minced
2 jalapeno peppers, finely diced
1 tbsp. cumin
1 tsp. cayenne pepper
2 tsp. salt
8 c. water
1 tbsp. vegetable oil
2 c. carrot, diced
1 1/2 c. red pepper, diced
1 1/2 c. green pepper, diced
Juice of 1 lemon (approx. 3 tbsp.)

1. Soak black beans overnight. Drain well before preparing chili.

2. Heat 1 tablespoon oil in a medium sized kettle. Saute onion, garlic and jalapeno pepper until tender but not brown.

3. Add cumin, cayenne and salt. Stir until blended.

4. Add black beans and 7 cups of the water. Simmer chili 2-3 hours or until beans are cooked.

5. Heat 1 tablespoon oil in a large skillet. Saute carrots over medium high heat until tender. Add carrots and remaining 1 cup of water to chili. Continue to simmer chili for 20 minutes or until carrots are cooked.

6. Saute peppers over medium high heat just until they begin to sweat. Add peppers to chili after carrots are cooked. Simmer chili an additional 10 minutes or until peppers are soft. Remove chili from heat.

7. Add lemon juice. Stir until blended.

8. Serve with a dollop of yogurt and slivers of green onion. Great with cornbread.