Featured Recipe

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Ingredients

• 1 Tbsp 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 Tbsp chili powder
• 1 1/2 cups chopped 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 Tbsp ground cumin
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried basil

Directions

1. Heat oil in a large saucepan over medium heat. 
2. Saute onions, carrots, and garlic until tender. 
3. Stir in green pepper, red pepper, celery, and chili powder. 
4. Cook until vegetables are tender, about 6 minutes.
5. Stir in mushrooms and cook 4 minutes.  
6. Stir in tomatoes, kidney beans and corn.  
7. Season with cumin, oregano and basil. 
8. Bring to a boil and reduce heat to medium.  
9. Cover and simmer for 20 minutes, stirring occasionally.