Veggie Vegetarian Chili

Ingredients

• tablespoon vegetable oil
• cup chopped onion
• cup chopped carrots
• clove sgarlic, minced
• cup chopped green bell pepper
• cup chopped red bell pepper
• tablespoon schili powder
• (28 ounce) can whole peeled tomatoes with liquid, chopped
• (15 ounce) can black beans, undrained
• (15 ounce) can kidney beans, undrained
• (15 ounce) can pint o beans, undrained
• (15 ounce) can whole kernel corn, drained
• 1/2 cup schopped fresh mushrooms
• 1/2 tablespoon sdried oregano
• 1/2 tablespoon sdried basil
• tablespoon ground cumin
• 1/2 tablespoon garlic powder

Instructions

1. Heat oil in a large pot over medium heat. Add onion, carrots, and garlic; cook and stir until tender. Stir in bell peppers; season with chili powder. Cook until peppers are tender, about 5 minutes.
2. Stir in tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, corn, and mushrooms; season with oregano, basil, cumin, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.