Insanely Easy Vegetarian Chili recipe

8 servings

1 tablespoon 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 tablespoon chili powder

1 1/2 cups chopped fresh mushrooms

1 (28 ounce) can whole peeled 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

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.