1 1/4 cup chopped onion 2 cups sweet peppers 3/4 cup celery 3/4 cup carrots 3 cloves garlic minced 1 T chili power 1 1/2 cups mushrooms 1 cup cubed zucchini 1 can (28 oz) diced tomatoes 1 can (19 oz) black beans 1 can (19 0z) chickpeas 12 oz corn 1 T cumin 1 1/2 tsp oregano 1 1/2 tsp dried basil 1/2 tsp cayenne (adjust to taste)
Instructions: Add some oil to a pot and add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat until veggies are soft. Add mushrooms and zucchini. Cook for 4 more minutes. Add tomatoes, beans, corn, cumin, oregano, basil, and cayenne pepper. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, stirring occasionally.
Serve over rice or with corn bread or tortilla chips. Add toppings like green onions, shredded cheese and sour cream. And of course Paul's hot sauce if you like a kick.