3 tbsp. oil
1 onion, chopped
1 clove garlic
1 green pepper, diced
2 c. vegetable stock
1 c. chopped tomato or 2 tbsp. tomato pastec. fresh corn
4 c. cooked kidney or pinto beans
1/2 tsp. chili powder
1/4 tsp. cumin powder
2 tsp. salt
1 tsp. oregano

Saute onion and garlic clove in oil until onion is soft. Discard garlic clove. Add green pepper. Saute another 2 or 3 minutes. Add stock, tomatoes, and corn. Mash 2 cups of the kidney beans and add to pot along with whole beans and seasonings. Simmer 30 minutes. If too watery, remove cover and cook another 10 minutes. Serves 6.