1 tbsp. olive oil
1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 c. cooked kidney or pinto beans
1 c. chopped tomatoes
1 (8 oz.) can tomato sauce
1/2 - 1 c. bean liquid
2 tbsp. chili powder
1 tbsp. cumin powder
2 tsp. oregano
1/2 tsp. salt (optional)
1 (10 oz.) pkg. frozen corn

Heat olive oil in a large saucepan. Add onion, pepper and garlic. Cook until vegetables are soft. Add beans, tomatoes, tomato sauce, bean liquid, seasonings and corn. Simmer over medium heat 20 minutes. Serve over rice or noodles, with corn bread or pita bread.

Per 1 cup serving: calories - 195; fat - 12%; protein - 20% (10 grams); fiber - 10 grams (8 grams soluble fiber); sodium - 250 mg; carbohydrates - 68%.