1 tbsp. veg. oil
2/3 c. chopped onion
1 garlic clove, minced
1 (10 oz.) corn, frozen
1 chopped green pepper
1 (28 oz.) can tomatoes, undrained
1 (8 oz.) tomato sauce
1 (16 oz.) kidney beans
1 c. beef stock
1 tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. black pepper

Heat oil in large pan over medium heat. Add onion, pepper and garlic; cook until soft. Add remaining ingredients and bring to a boil. Reduce heat, simmer 1 hour or until sauce is thickened. (May also be served over spaghetti.) Per serving - 214 calories; 0 mg. cholesterol; 10.8 grams fiber; 432 mg. sodium.