1In a large stock pot, sautee carrots for 3-4 minutes on medium heat.
2Add peppers and onions, cook for additional 2-3 minutes.
3Add the garlic and cook for another minute or two. Add half the chili powder. You may need to adjust this amount later.
4Add the tomatoes and boullion. Stir to combine and bring to a boil. Then reduce heat to simmering.
5Add the potatoes. Cook for 30 minutes.
6Add the beans, salt and pepper. Add the rest of the chili powder if desired.
7Serve hot with cheese and sour cream on top.
This is also very good served over brown rice or whole wheat elbow macaroni. Remember, you can always adjust the heat level by adding hot sauce, chopped chilis, or other hot peppers.
8For a special treat I serve this with cornbread. I have also made this as an "Impossible Pie" type recipe in the oven.