32 oz. kidney beans, drain well
17 oz. whole kernel corn (no salt added), drain water
9 oz. can tomatoes (no salt added), use juice from tomatoes
6 oz. can tomato paste
2 (6 oz.) cans water
1 tsp. garlic powder
1 chopped onion
1 tsp. chili powder

In a large pot add all above ingredients. Slow cook until onions are tender. A crock pot may be used for 3 to 5 hours. Serve with cornbread.