A hearty, great tasting vegetarian chili.

Corn 'N Beans Chili

2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1/2 cup chopped green bell pepper
2 (16-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can corn, drained
2 cups water
1 1/2 tablespoons tomato paste
1 teaspoon crushed dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin

1. Heat oil in a large heavy skillet over medium-high heat until a drop of water sizzles when dropped into the oil. Sauté onion and garlic until onions are fragrant and translucent, about 5 minutes. Add green pepper and sauté until soft and beginning to brown, 5 to 7 minutes; add kidney beans, corn, water and tomato paste. Stir in oregano, red pepper flakes and cumin.
2. Bring chili to a boil. Reduce heat and simmer for 30 minutes; serve hot.

Makes 6 servings.

Tip: For toppings, set out small bowls of a combination of the following: shredded cheddar cheese, sour cream, finely chopped onion, green onions, chopped fresh tomatoes, chopped fresh cilantro and/or minced jalapeños.