Ingredients
-
1 tablespoon vegetable oil
-
1 cup onion, chopped
-
3 garlic cloves, minced
-
1 cup red bell pepper, chopped
-
3/4 cup celery, chopped
-
1 tablespoon chili powder
-
1 1/2 cups fresh mushrooms, chopped
-
1 (28 ounce) can whole canned 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
-
3/4 cup carrot, chopped
-
1 cup green bell pepper, chopped
Instructions
- 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.