Ingredients

4 cloves garlic, minced
1 cup chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cans whole peeled tomatoes with liquid, chopped
1 can white kidney beans, undrained
1 can red kidney beans, undrained
1 can navy beans, undrained
1 can whole kernel corn, drained
3 tablespoons chili powder
2 tablespoons Club House Tex Mex Seasoning
1 tablespoon Club House Cajun Spice
1/2 tablespoon garlic powder
Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and celery in the pot until tender. Mix in the green, red and yellow bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
Stir in the tomatoes with liquid, kidney and navy beans with liquid, and corn. Season with tex mex spice, cajun spice and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook for about an hour stirring occasionally.