Wednesday, February 9, 2011

Vegetarian Chili

1 can (15 oz) chili beans
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) light red kidney beans, drained and rinsed
1/2 can (15 oz) petite diced tomatoes
1 can (8 oz) tomato sauce
1/2 can (14.5 oz) corn
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
Salt and pepper to taste

Bring to a simmer. Let simmer for at least 1 hour.

Top with a handful of cheese and crushed tortilla chips

Note: To be perfectly honest, I never measure spices, these are my estimates. Diced onion would be yummy in this if you don't have someone in your house who hates onions (of course I'm not referring to any one's husband in particular)

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