Vegetarian Chili Recipe

1 large green pepper, chopped

1 large sweet red pepper, chopped

3 medium carrots, thinly sliced

6 garlic cloves, minced

2 tablespoons olive oil

1 can (28 ounces) crushed tomatoes, undrained

1 can (16 ounces) hominy, rinsed and drained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

2 cups water

1 can (8 ounces) tomato paste

3 tablespoons chili powder

2 tablespoons Worcestershire sauce

1 tablespoon ground cumin

2 teaspoons dried thyme

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon pepper