1 tbsp. vegetable oil
1 clove garlic, minced
1/2 c. chopped onion
3/4 c. chopped green pepper
1 c. each chopped carrot and celery
1 c. mushrooms
3/4 c. chopped black olives
2 tbsp. chili powder
2 tbsp. juice from black olives
1 med. tomato, chopped
1 can chopped green chilies
1 can pinto beans
1 can (15 oz.) tomato sauce
1/3 c. tomato paste
1/2 tsp. cumin
1 tsp. red pepper flakes
Salt and pepper to taste

Heat oil in heavy pot. Add garlic and onion and saute briefly. Add green pepper, carrot and celery. Cook and stir until vegetables are crisp tender. Add mushrooms, olives, olive juice, and tomato. Continue cooking about 5 minutes.

Add remaining ingredients along with 1 cup water. Bring to a boil, reduce heat and simmer 1 to 5 hours - the longer the better. Makes 8 cups.