Ingredients
1tbspvegetable oil
3garlic cloves,minced
1cuponion,chopped
1cupcarrots,chopped
1cupgreen bell pepper,chopped
1cupred bell pepper,chopped
2tbspchili powder
1½cupsfresh mushrooms,chopped
28ozwhole peeled tomatoes,(1 can), with liquid, chopped
15ozblack beans,(1 can), undrained
15ozkidney beans,(1 can), undrained
15ozpinto beans,(1 can), undrained
15ozwhole kernel corn,(1 can), drained
1tbspcumin
1½tbspdried oregano
1½tbspdried basil
½tbspgarlic powder
Preparation
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender.
Mix in the green bell pepper and red bell pepper, then season with chili powder. Continue cooking for 5 minutes or until the peppers are tender.
Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn.
Season with cumin, oregano, basil, and garlic powder. Bring to a boil.
Reduce the heat to medium, cover, and cook for 20 minutes, stirring occasionally.
Serve warm, and enjoy!
