1 1/4 cup onions, coarsely chopped
1 cup red pepper, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
3 cloves garlic, minced
1 T chili powder
1 1/2 cup mushrooms, quartered
1 cup zuchinni, cubed
1 can (28oz) tomatoes, undrained cut up
1 can (19oz) black beans, drained and rinsed
1 can (19oz) chickpeas, drained and rinsed
1 can (12oz) corn kernels, undrained
1 T ground cumin
1 1/2 tsp of both dried oregano and dried basil
1 tsp cayenne pepper
Spray a large sauce pan with non stick spray or use 1 tsp olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened (about 6-7 minutes).
Add mushrooms and zuchinni. Cook for 4 minutes, stirring. Add tomatoes, beans, chickpeas, corn, cumin, oregano, basil and cayenne. Stir well. Bring to a boil. Reduce heat to med-low. Cover and simmer for 20 minutes.
Makes 8 servings.