Ingredients
- 1 tbl vegetable oil
- 1 cup chopped onions
- 3/4 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3/4 cup chopped celery
- 1 tbl chili powder
- 28 oz can whole peeled tomatoes with liquid, chopped
- 1 can kidney beans with liquid
- 1 can black beans, drained
- 11 oz can whole kernel corn, undrained
- 1 tbl ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- salt and pepper to taste
Recipe
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Adapted from Tia at AllRecipes.com