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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 1 tablespoon 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 tablespoon chili powder
    • 1 1/2 cups chopped fresh mushrooms
    • 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
    • 1 (19 ounce) can kidney beans with liquid
    • 1 (11 ounce) can whole kernel corn, undrained
    • 1 tablespoon ground cumin
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons dried basil

    Parsed from recipe text (no separate ingredient records).
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