1 1/2 c. finely chopped onions (about 12 oz.)
1 1/2 tsp. minced garlic
1 1/2 tbsp. vegetable oil
3 cans (10 to 12 oz.) red kidney beans, rinsed and drained 3 to 4 cups
1 1/2 c. tomato juice (low sodium, if possible)
1 (4 oz.) can chopped green chilies, undrained
1 to 2 tsp. chili powder
1 tsp. dried oregano
1 tsp. dried basil
1 to 4 tsp. ground cumin
1/2 tsp. lite salt or no salt
1/2 tsp. paprika
1/2 tsp. celery salt
1 lg. ripe tomato, cut up or frozen tomatoes cut up or canned stewed tomatoes
1/2 c. water

Heat oil, add onions and garlic over medium-high heat and cook 10 minutes until tender. Stir in remaining ingredients and stir. Cook for 20 minutes and taste and adjust seasonings. Cook for another 30 minutes to 1 hour, until flavors are well blended. Served with low sodium corn chips (tortilla chips) or spaghetti.

Approximately 240 calories per serving, 15 milligrams cholesterol. Serves 8.