1 28-oz can diced tomatoes
2 T. olive oil
1 onion, chopped
3 T. chili powder
2 tsp. ground cumin
3 garlic cloves, minced
1 16-oz. can dark red chili beans
1 16-oz. can black beans
1.5 cups frozen corn
Optional: shredded cheddar cheese, diced avocado

1. Use food processor to quickly pulse tomatoes until coarse.

2. Heat oil in large pot or Dutch oven over medium-high heat, and cook the onion until soft. Stir in spices and garlic. Cook until fragrant. Stir in tomatoes and beans; bring to a boil. Reduce heat to medium and simmer for about 15 minutes. Stir in the corn, and cook for 2 minutes. Season with salt and pepper. Optional: Top with grated cheddar cheese and/or diced avocado.


-Rach