1 can (15-ounce) pinto or kidney beans 1 can (14-ounce) tomatoes, diced, whole or stewed 1 can (15-ounce) corn 2-3 teaspoons chili powder Optional additions: ½ teaspoon cumin ½ teaspoon oregano 2 teaspoons onion powder or 1 onion, chopped and sauteed Pour cans of beans, tomatoes and corn with liquid into a medium-size pan. If whole tomatoes are used, cut tomatoes into pieces before adding. Stir. Add chili powder, and other spices and onion, as desired. Simmer 10 minutes. Taste; add more chili powder ½ teaspoon at a time, if desired. Serve with crackers or cornbread. For 5 servings, add another can of beans and double all the spices, or 1 can (15-16 ounce) chili beans. Print