Home-style Vegetable BBQ Chili

2 T. olive oil

1 large onion, chopped

1 medium green or red bell pepper, chopped

2 medium carrots, chopped

1 c. water

1 T. chili powder

1 t. ground cumin

3/4 t. salt

2 cans beans rinsed and drained (I usually do 1 can kidney and one can pinto, you could also do black or navy or any combination!)

2 cans (14.5 oz each) diced tomatoes, undrained
BBQ sauce to taste

1. In a 3-quart sauce pan heat oil and cook carrots, onion, and peppers for 3-5 minutes until crisp-tender.

2. Stir in remaining ingredients. Heat to boiling and reduce to a simmer. Simmer uncovered for 10-15 minutes stirring occasionally until veggies are tender.

I love this topped wit a T. of low fat plain yogurt (tastes just like sour cream!)

Exchanges: 2.5 starch, 1 veggie, .5 lean protein, .5 fat