Veglog

Kathy's Vegetarian Chili

Author: Dorothy Hurtley · Date: October 19, 2007

In a large saucepan brown

• 1/2 a large onion

Add

• 1 can tomato sauce (about 2 cups)
• 1 can black beans
• 1 can hominy beans (optional but it adds substance to the chilli)
• 1 can pinto or red beans
• 1/2 medium onion chopped
• 1/2 package frozen corn
• 1 package of chili seasoning

Bring to a low boil, cook for about 20 minutes and serve.

Left over chili? See recipe for Kathy’s Enchiladas.