2 (15 oz.) cans kidney beans
1 (15 oz.) can garbanzo beans
2 med. potatoes, quartered & peeled
1 c. thinly sliced carrots
1/2 c. onion, chopped
1 (6 oz.) can tomato paste
1/2 tsp. chili powder
1/2 tsp. basil
1/4 tsp. garlic powder
1/4 tsp. pepper
2 1/2 c. water
1 tsp. salt

Drain all the beans. In 5 quart Dutch oven combine all ingredients. Bring to a boil. Reduce heat and cover. Simmer for 30 minutes. Serve in bowls, top with shredded Monterey Jack cheese.