15 1/2 oz. canned kidney beans or 2 c. cooked
1 c. frozen corn
1 onion, chopped
1 clove garlic, pressed
1/2 to 1 tsp. salt
1 tbsp. vegetable oil
1 1/2 c. tomato sauce
1 1/2 tbsp. chili powder
1 tsp. cumin

Saute onion and garlic in oil, until tender. Add remaining ingredients. Stir. Simmer 15 minutes. Serve over cooked brown rice.

(Cooper)