1 Tablespoon Canola oil
3 cloves garlic, minced
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 (15 ounce) Vegetable Stock
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can whole kernel corn, drained
4 tablespoons chili powder
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil


DIRECTIONS:
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender. Add the stock.
Stir in the tomatoes with liquid, kidney beans drained, pinto beans drained, and corn. Season with oregano, basil. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.