Ingredients
2 medium carrots, diced2 celery ribs, chopped1 large onion, chopped1 medium green pepper, chopped2 tablespoons canola oil3 garlic cloves, minced2 tablespoons chili powder1/2 teaspoon ground cumin1 can (28 ounces) diced tomatoes, undrained2 cups frozen corn1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) tomato sauce2 tablespoons picante sauce
Preparation
In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil.
Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.
