(Serves 8)

INGREDIENTS:

·                     1-1/2 teaspoons vegetable oil

·                     1-1/2 cloves garlic, minced

·                     1/2 cup chopped onion

·                     1/2 cup chopped carrots

·                     1/2 cup chopped green bell pepper

·                     1/2 cup chopped red bell pepper

·                     1 tablespoon chili powder

·                     1/2 (28 ounce) can whole peeled tomatoes with liquid, chopped

·                     1 (15 ounce) can black beans, undrained

·                     1 (15 ounce) can kidney beans, undrained

·                     1 (15 ounce) can pinto beans, undrained

·                     1/2 (15 ounce) bag (or can) whole kernel corn, drained

·                     1-1/2 teaspoons cumin

·                     2-1/4 teaspoons dried oregano

·                     2-1/4 teaspoons dried basil

·                     3/4 teaspoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.