Red, Gold, Black, and Green Chili

Servings: 4

3 cups undrained canned tomatoes (28-oz.can)
3 cups chopped onions
3 garlic cloves, minced or pressed
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 Tablespoon Tabasco or other hot pepper sauce, or ¼ tsp. cayenne
2 green bell peppers, chopped
2 cups fresh or frozen cut corn
1 1/2 cups drained cooked black beans (14-oz. can)
1 1/2 cups drained cooked red kidney beans (14-oz. can)
salt to taste

1. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne in a small amount of water.
2. When the onions are soft, stir in the bell peppers and sauté for 2 to 3 minutes more.
3. Chop the tomatoes right in the can and add them to the pan.
4. Stir in the corn and beans, and heat thoroughly on low heat. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.