28 ounce canned tomatoes whole with liquid, chopped peeled canned
1 cup carrots chopped
2 tablespoons chili powder
1 tablespoon cumin
1.5 tablespoons basil dried
1.5 cups mushrooms fresh chopped
3 cloves garlic minced
0.5 tablespoon garlic powder
1 cup bell pepper green chopped
1 cup onion chopped
1.5 tablespoons oregano dried
1 cup bell pepper red chopped
1 tablespoon vegetable oil
15 ounce kernel corn whole drained canned
Equipment
pot
Directions
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. Season with chili powder. Continue cooking 5 minutes, or until 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 heat to medium, cover, and cook 20 minutes, stirring occasionally.
