vegetarian chilli

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, shopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1 package frozen boca ground beef
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
optional:
cheese, sour cream, and hot sauce

Preparation:
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, Boca ground beef, , garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, untilmixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve with cheese, sour cream, and hot sauce (I prefer chalula)