Insanely easy vegetarian chili

1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons crushed basil leaves
Total time: 55 min

1. Heat oil in a large saucepan and add onions, carrots and garlic; saute until tender. Stir in green pepper, red pepper, celery and chili powder. Cook, stirring often, until vegetables are tender, about 6 minutes.
2. To the vegetables add mushrooms; cook 4 minutes. Stir in tomatoes, kidney beans, corn, cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.