Vegetarian Chili

I received this recipe through one of those email recipe exchanges. I don't know the woman who sent it to me, but it's really good. We've now made it twice and it's on the menu again this week! The only things I changed from the original version were adding more spices and I got rid of the green pepper 'cause my kids don't like it. Feel free to add it back -- I'll bet it's good. This makes enough for two adults and two kids with enough left-over for one person's lunch the next day.

3 cloves garlic, crushed

1 medium onion, diced

1 Tbs. olive oil

1 tsp. cumin

1 tsp oregano

1 Tbs. chili powder

1 30 oz. can chili beans, drained

1 28 oz. can diced tomatoes (I use these because my kids don't like big chunks of tomato)

Optional toppings: grated cheddar cheese, Fritos, avacado

1. Heat oil in a large sauce pan and saute the onion until soft and translucent. Add garlic and spices and continue cooking over medium heat for 1-2 minutes.
2. Add chili beans and tomatoes and heat thoroughly. (This is great reheated, so if you can, make it in the morning and then reheat it for dinner.)
3. My kids love this with some grated cheddar and a big handful of Fritos on top. You can also serve it over pasta.