Ingredients
- 1 Tbsp 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 Tbsp chili powder, more or less to taste
- 1 1/2 cups chopped, fresh mushrooms
- 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 or 2 cups frozen corn kernels
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- salt and pepper to taste
Recipe
Heat oil in arge 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.
Serve with garnishes - cilantro, lime wedges, cheese, avocado, sour cream, scallions
Adapted from Tia at AllRecipes.com