3 tablespoons vegetable oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried sage
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon dried basil
1/8 teaspoon dried rosemary
1 teaspoon dried tarragon
1/4 teaspoon dried basil
In a medium skillet over medium heat, cook the vegetables on three sides until tender, about 5 minutes. Drain excess oil.
In a medium skillet, heat the oil over medium high heat. Stir in chili powder, garlic powder, parsley, rosemary, sage, garlic, thyme, basil and rosemary. Cook, stirring occasionally, until chili is well mixed with vegetables, about 10 minutes.
Remove from heat. Stir in chili powder mixture with water to cover. Cover heat and simmer for 5 to 10 minutes, stirring occasionally, until vegetables are tender and mixture is thickened.