Ingredients
| 1 |
tbsp vegetable oil |
| 3 |
cloves garlic, minced |
| 1 |
cup onion, chopped |
| 1 |
cup green bell pepper, chopped |
| 1 |
cup red bell pepper, chopped |
| 2 |
tbsp chili powder |
| 1 1/2 |
cup mushrooms, chopped |
| 28 |
ounce diced tomatoes |
| 15 |
ounce black beans, undrained |
| 15 |
ounce kidney beans, undrained |
| 15 |
ounce pinto beans, undrained |
| 15 |
ounce whole kernel corn, drained |
| 1 |
tbsp cumin |
| 1 |
tbsp dried oregano |
| 1 1/2 |
tbsp dried basil |
| 1/2 |
tbsp garlic powder |
| 2 |
pepper, jalapeno, chopped |
| 6 |
ounce tomato paste |
Directions
- Heat the oil in a large pot over medium heat. Cook and stir the garlic and onion in the pot until tender. Mix in the green bell pepper, red bell pepper, and jalapeno pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes (or until chili is thick enough), stirring occasionally.
Categories
Beans, Vegetables, First Course, Main Dish, Advance, Simmer, Vegetarian
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