Heat oil in a large saucepan over medium heat. Cook onions, carrots and garlic until tender. Stir in green pepper, red pepper, celery and chilli powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans and sweetcorn. Season with cumin, oregano and basil. Bring to the boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
I wanted an easy veggie recipe to feed a crowd. This was great. I made it even easier by doing it in my crockpot. I prepped the veggies the evening before and, omitting the oil, just piled it in the slow cooker in the morning and by 6pm it was gorgeous! This left the day free to be with my guests.
The only tweaks I made, apart from omitting the oil, was to up the quantities a bit, rather by guess than accuracy, and adding a tin of chick peas which I happened to have in the cupboard.
Compliments all round. The only drawback was the tantalizing smell all afternoon.
Used different ingredients.
Really nice meal, I left out the mushrooms and added chopped green beans and cannelini beans.
I also added a little dark brown sugar, as mine was a little too tomatoey and slightly bitter. The sugar balanced the tomatoes beautifully.