Bean & Corn Chili

This is a quick, satisfying vegetarian main dish as long as you can tolerate the corn.


1 can
black beans (15 oz can)
1 can
kidney beans (15 oz can)
1 can
diced tomatoes (15 oz can)
2 cups
frozen corn
1 teaspoon
basil (finely chopped fresh)
2 cloves
garlic (minced)
cayenne pepper (to taste)
1 teaspoon
1⁄2 cup
feta cheese (crumbled goat milk optional)


Rinse the beans well and put in a soup pot. Add the tomatoes and corn. Heat and stir often. Add basil, garlic, cumin and cayenne to taste and heat about 10 minutes. If you can tolerate some dairy, serve with goat milk feta. Suggestion: This dish goes well with a modest portion of corn chips and a vegetable slaw salad.