Corn Chili

Ingredients

• 15 ounce kidney beans drained canned
• 15 ounce pinto beans drained canned
• 2 teaspoons chicken soup base 
• 1 pound corn kernels frozen
• 1 teaspoon ground pepper 
• 0.3 teaspoon ground pepper black
• 1  onion diced
• 2 teaspoons oregano dried
• 0.5 teaspoon salt 
• 29 ounce stewed tomatoes mexican-style canned
• 2 tablespoons tomato paste 
• 1.5 cups tomato sauce 
• 2 tablespoons vegetable oil 
• 1 cup water 

Equipment

• pot

Directions

1. In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.