| 15 | 55 | 572 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 25 min | 30 min | 2 |
| 1 tbsp | Water |
| 1 cup | White onion |
| 3/4 cup chopped | Carrots |
| 3 clove(s) | Garlic |
| 1 cup chopped | Green bell pepper |
| 1 cup chopped | Red bell pepper |
| 3/4 cup diced | Celery |
| 1 tbsp | Chili powder |
| 1 1/2 cup | White mushrooms |
| 2 can (15oz) | Whole tomato, canned (with liquid, chopped) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (with iquid) |
| 1 can (15oz) | Sweet corn, canned, undrained |
| 1 tbsp | Cumin |
| 1 1/2 tsp | Oregano, dried |
| 1 1/2 tsp, ground | Basil, dried |
Heat water in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red 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 for 20 minutes, stirring occasionally.
| Meat Alternative | 1.4 |
| Vegetables | 12.6 |
