Vegetable Chili - cooking recipe

Ingredients

2 c. coarsley chopped onion
1 c. chopped green pepper
1 c. fresh carrots, cut in 1 1/2-inch lengths and quartered
1 (16 oz.) can shelled beans (or pinto beans)
2 Tbsp. corn oil
1 (6 oz.) can mushroom pieces
1 (6 oz.) can tomato paste
1 Tbsp. chili powder
1 tsp. minced garlic
1 1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. black pepper
1 tsp. sweet basil
1 c. water

Preparation

Saute onion and pepper in oil until onion becomes transparent. Add carrots, beans, mushroom pieces, tomato paste, water and spices.
Cook at low heat until carrot pieces are tender, about 1 hour.
Serve over steamed rice or dry toast points.
Serves four, with about half left for a second meal.
Sometimes it seems more flavorful at the second meal, when it's been reheated.