Tastes Like Food

This is from a random website, but I’ve made it a few times and enjoyed it every time. I especially enjoy doubling or tripling it. Doubling it requires a 2 gallon pot. (Now I have a camera–prepare yourself for pictures from someone who believes that form follows function from a respectable distance!)

Ingredients:

• vegetable oil
• 1 cup onions
• 3/4 cup carrots
• 3 cloves minced garlic
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 3/4 cup chopped celery
• 1 tablespoon chili powder
• 1 1/2 cup chopped fresh mushrooms
• 1 28 oz can of whole peeled tomatoes (undrained)
• 1 19 oz can of kidney beans (undrained)
• 1 11 oz can whole kernel corn (undrained)
• 1 4 oz can green chili (undrained)
• 1 tablespoon ground cumin
• 1 1/2 teaspoon dried oregano
• 1 1/2 teaspoon dried basil

Directions:

1. Heat oil in pot over medium heat. Saute onions, carrots and garlic until tender.
2. Stir in peppers, celery and chili powder, cook until veggies are tender.
3. Stir in mushrooms and cook for 4 minutes.
4. Stir in tomatoes, kidney beans, corn and green chili. I sliced the chili after adding it.
5. Add in cumin, oregano and basil.
6. Bring to a boil. Reduce heat to medium, then simmer for at least 20 minutes, stirring occasionally. (I have simmered for 35 minutes with no appreciable loss of chili quality.)