1 tablespoon vegetable oil1 cup chopped onions3/4 cup chopped carrots3 cloves garlic, minced1 cup chopped green bell pepper1 cup chopped red bell pepper3/4 cup chopped celery1 tablespoon chili powder1 (28 ounce) can whole peeled tomatoes with liquid, chopped1 (19 ounce) cans kidney beans with liquid1 can black beans, drained 1 (11 ounce) can whole kernel corn, undrained1 tablespoon ground cumin1 1/2 teaspoons dried oregano1 1/2 teaspoons dried basil

Salt and pepper to taste 

  1. 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.
  2. 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

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This recipe was most recently featured in
Boston Organics Newsletter No. 37 of 2011.

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