Insanely Easy Vegetarian Chili

1 Tbsp. oil

1 cup onion, chopped

¾ cup carrots, chopped

3 cloves garlic, minced

2 cups mixed peppers, chopped

¾ cup celery, chopped

1 Tbsp. chili powder

1½ cups fresh mushrooms, chopped

28 oz. can whole, peeled tomatoes with liquid, chopped

19 oz. can kidney beans, with liquid

11 oz. can whole kernel corn, undrained

1 Tbsp. ground cumin

1½ tsp. dried oregano

1½ tsp. dired basil

Heat oil in a large saucepan over medium heat.

Saute onions, carrots, and garlic until tender.

Stir in 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 20 minutes, stirring occasionally.

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