Vegetarian Chili

In a large, heavy saucepan, heat the oil over moderately high heat until very hot but not smoking.

Add onions, red peppers, garlic and celery.

Saute for 7 minutes, until onions are golden. Stir in the chili powder, cumin, jalapeño pepper, salt, carrots, mushrooms, water and tomatoes.

Bring the liquid to a boil over high heat; then lower the heat.

Cover and simmer for 10 minutes or until carrots are barely tender.

Add the beans and cover. Cook for 5 minutes or until they are heated through.

Uncover saucepan; continue to cook for 10 minutes or until the liquid has thickened slightly.

Sprinkle with parsley.

Serves 4.