1 lg. onion, chopped
1 clove garlic, pressed
1 tbsp. vegetable oil
4 c. quartered fresh mushrooms
2 c. sliced celery
1 1/2 c. sliced carrots
2 cans (15 1/2 oz.) dark red kidney beans
1 can (16 oz.) stewed tomatoes, undrained
1 can (15 oz.) tomato sauce
3 tbsp. diced green chilies
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. sugar

In a large saucepan, saute onion and garlic in oil until onion is soft. Stir in mushrooms, celery and carrots; saute 1 minute. Drain 1 can of kidney beans. Add drained kidney beans, remaining can undrained kidney beans, stewed, tomatoes, tomato sauce, green chilies, chili powder, cumin, salt and pepper, to sauteed vegetables.

Cover, simmer 45 minutes. Uncover, simmer 10 minutes longer. Stir occasionally during cooking.