Serves 4, just under 200 calories per serving.

1 Tablespoon of olive oil
1 medium onion, chopped
2 whole carrots, diced
4 garlic cloves, minced
1 sweet red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, fresh or canned, finely chopped
2 Tablespoon of chili powder
1 teaspoon of cumin
1 cup of cooked kidney beans
1 cup of pinto beans
1 (28 oz) can of tomatoes, chopped (reserve juice)
1/2 teaspoon of fresh ground pepper
2 Tablespoons of parsley or cilantro, finely chopped

Directions:
In a large, non aluminum soup kettle, heat oil over low heat; add onion, carrot, garlic, and peppers. Cover and cook until vegetables are very soft, about 10 minutes. Remove lid, add chili powder and cumin and cook an additional 2-3 minutes, stirring occasionally. Add beans, tomatoes, and their juice. Let it simmer for 20 minutes. Lastly, add pepper and top each bowl of chili with parsley/cilantro.

Nutrition Info (recipe serves one)
Calories: 172
Fat: 4g
Sat Fat: 639mg
Cholesterol: 0mg
Sodium: 627mg
Carbs: 27g
Fiber: 9g
Sugar: 4g
Protein: 8g
Calcium: 82gm