Vegetable and Bean Chili

Recipe from Lynn Robbins

1 Tbsp olive oil
1 large onion, chopped
2 tsp garlic, chopped fine
1-1 lb bag frozen carrots, broccoli and cauliflower mix
1-16oz can red beans, rinsed
1-16oz can garbanzo beans, rinsed
2-14oz cans diced tomatoes with green chilies, undrained
1-8oz can tomato sauce
2 C frozen whole kernel corn
2 Tbsp chili powder
1 Tbsp ground cumin
¾ tsp salt
1/8 tsp cayenne pepper

In 5 quart Dutch oven, heat oil over medium-high heat. Add onion and cook 4 to 5 minutes, stirring frequently, until onions are softened.