3 Bean Chili


2 Tbsp. cooking liquid (water, broth, etc.)
1 small chopped yellow onion
2 tsp. minced garlic
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground cayenne pepper
1/2 tsp. ground oregano
1/2 tsp. ground black pepper
Simply Organic All-Purpose Seasoning to taste
2 (16-oz.) cans low-sodium dark red kidney beans
2 (16-oz.) cans low-sodium pinto beans
2 (16-oz.) cans low-sodium black beans
1 (16-oz.) bag frozen organic corn
1 (14.5-oz.) can no-salt-added diced tomatoes or fire roasted tomatoes
Chopped cilantro/parsley to garnish

In a soup pot, saute onions and garlic in cooking liquid over
medium heat for two to three minutes.

Add all the dry ingredients and mix well.

Stir in remaining ingredients (beans, corn and tomatoes) except
cilantro/parsley.

Simmer on low heat for 20-30 minutes or until beans are hot
throughout the pot.

Top with cilantro/parsley and serve hot.

Makes 8 servings.