1 lb. lean ground beef
2 lg. onions, chopped
2 lg. garlic cloves, chopped
1 tbsp. chili powder (more to taste)
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. crushed red chili peppers
1 (28 oz.) can tomatoes
4 c. cooked red kidney beans or 2 (19 oz.) cans, drained
1 tsp. salt
1 1/2 c. corn (canned or fresh frozen)

In large heavy saucepan or non-stick skillet, brown beef; pour off fat. Add onions, garlic and spices. Cook, stirring over low heat until onions are tender (about 5 minutes). Stir in tomatoes, kidney beans, and salt; bring to boil. Reduce heat and simmer for 20 minutes.

Add corn and heat through. Makes 6 servings. (Each serving has 349 calories, 8.5 grams fat, and is an excellent source of fiber and vitamins A and C)