Southwestern Vegetarian Casserole

1/2 onion, chopped
1 clove garlic
2 teaspoons olive oil
1-15 oz. can diced tomatoes, undrained
1-15 oz. can fire-roasted diced tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1-15 oz. can corn, drained
1-15 oz. can pinto beans, drained
1-15 oz. can black beans, drained
egg noodles, cooked
Parmesan cheese

Saute onion and garlic in olive oil until transparent. Add tomatoes, spices, corn and beans. Simmer on low heat 20 minutes. Serve on bed of egg noodles. Top with Parmesan cheese.

Store: Pinto beans, black beans, diced tomatoes, corn, noodles

Chili

2 cans Pinto beans*
1 can Black beans*
1 can diced tomatoes
1 cup ketchup
1 cup water
1 lb. ground beef, lean, cooked**
1 Tbsp. chili powder
1 Tbsp. dried minced onion
1 tsp. salt
pepper to taste

Combine all ingredients and simmer 20 minutes.

*Can substitute dried beans, cooked
**Can substitute other meats: stew meat (cooked), or ground turkey (cooked).

Store: beans, diced tomatoes, ketchup, dried minced onion