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1. Heat the oil in a large pot over medium heat.
Cook and stir the garlic, onion, and carrots in the
pot until tender. Mix in the green bell pepper and
red bell pepper. Season with chili powder. Continue
cooking 5 minutes, or until peppers are tender.
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2. Stir in the tomatoes, black beans with liquid,
kidney beans with liquid, pinto beans with liquid,
and corn. Season with cumin, oregano, basil, and
garlic powder. Bring to a boil. Reduce heat to
medium, cover, and cook 20 minutes, stirring
occasionally.
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