Vegi. Chile
1 large onion chopped
3 cloves of garlic, chopped
1 each, chopped Red, Green and Yellow Bell Pepper
3 chopped fresh tomatos
2 cans kidney beans
2 12 oz. Cans of tomato juice
1 small can of tomato paste
2 cups corn (fresh or frozen)
cumin, coriander, chile powder, oregano, salt and pepper (to taste)

Saute onion and garlic in olive oil until translucent. Add peppers and saute for a few more minutes. Add the chopped tomatos and cook until they start to give off juice. Drain and rinse the kidney beans... Mash about half a cup with a spoon or your hand and add to the sauteeing vegies. Add the tomato juice and cook for a few minutes then add the tomato paste. Add seasonings and cook for 20 minutes or so (It's not fussy) Add some water if it seems like it's necessary. Add the corn 5 minutes before serving, if it's fresh or 10 minutes if it's frozen. Serve with cheese and sour cream.