H's Vegetarian Chili

3-4 T olive oil
1 ½ onions, chopped
2 carrots, quartered and chopped
2 bell peppers, chopped
Ground oregano
Salt
4-6 garlic cloves, crushed
3 tsp cumin, toasted in a dry pan until fragrant
Dash of crushed red pepper (add to your preference)
1 – 14 oz can of diced tomatoes
1 ½ c tomato juice (w/ additional ½ c water)
3 cups assorted cooked beans (used navy, black and pinto)
Cilantro, chopped
Fresh grated parmesan cheese

In a large pot, heat 3 – 4 T of olive oil.
Add onions, carrots, peppers, oregano and salt to suit your taste: cook approximately 15 minutes over medium heat, stirring occasionally until onions are soft.
Add garlic and remaining spices and cook for about 5 minutes.
Add tomatoes, tomato juice and beans. Bring to a boil; then reduce to simmer for approximately 40 minutes with lid partially removed.

Serve garnished with cilantro and parmesan cheese.

Serves 6 – and the delight is there are plenty of leftovers!