1 lg. onion, chopped
1 clove garlic
1 tbsp. vegetable oil
6 c. quartered mushrooms
2 c. sliced celery
2 c. sliced carrots
2 (16 oz.) cans dark kidney beans
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can 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 microwave bowl, saute onion and garlic in oil 2 minutes. Pour into kettle. Microwave mushrooms 2 minutes. Pour into kettle. Microwave celery 3 minutes. Pour into kettle. Microwave carrots 4 minutes. Pour into kettle. Drain 1 can of kidney beans and add to kettle. Add remaining can undrained. Add all other ingredients to kettle. Stir.

Cover, simmer 45 minutes. Uncover, simmer 10 more minutes. Stir occasionally during cooking. Makes 6 servings.