Ingredients

1 tablespoon vegetable oil

1 large onion, diced

2-3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

3 ounces water

1 can black beans

1 can pinto beans

1 can cannellini beans

whole kernel corn (about 14 ounces)

chili powder

cumin

shredded mexican cheese

green onions

Preparation

  1. Drain beans and corn
  2. Heat oil in large pot
  3. Add onions and garlic, and cook until onions are translucent
  4. Add tomatoes, water, beans, corn, chili powder and cumin
  5. Bring to a bol, reduce heat, simmer for about 30 minutes
  6. You can add more water if the chili gets too thick