Vegetable Chili

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

Directions:
- 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.