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- Peel and chop 2 carrots and set aside.
- In a large saucepan add 2 tablespoons vegetable oil and fry 1 chopped onion, and 4 cloves of fresh crushed garlic.
- Add spices (2 tablespoons chili powder, tablespoon cumin) to cooked onions and garlic.
- Rinse 1 can (796 mL) kidney beans and 1 can (540 mL) black beans under cold water, drain and set aside.
- Add 1 can (540 mL) lower sodium diced tomatoes, 1 can (796 mL) lower sodium whole tomatoes, the chopped carrots and the rinsed beans to the saucepan.
- Bring chili to a boil, cover pot, reduce heat to a simmer/slight boil and cook for about 1 hour. Stir occasionally.
- Serve over brown rice or with a whole grain roll.
