VERY VEGETARIAN CHILI

Ingredients

• 2 tbsp oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 4 cloves garlic, finely chopped
• 1 1/2 cups sliced mushrooms
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 can (28 oz / 796 mL) diced tomatoes
• 1 can (19 oz / 540 mL) black beans, rinsed and drained
• 1 can (19 oz / 540 mL) red kidney beans, rinsed and drained
• 1 can (19 oz / 540 mL) white kidney beans, rinsed and drained
• 1 1/2 cups frozen kernel corn
• 1 tbsp oregano, crumbled
• 1 tbsp basil, crumbled
• 3/4 tsp salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, carrots, bell peppers and garlic; saute for 5 minutes. Add mushrooms, chili powder and cumin; cook, stirring, for 2 minutes. Stir in remaining ingredients (tomatoes through salt). Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes.