Here's a recipe I was going to post a while back but then the Anti-Nap gourmet baby wouldn't sleep. However! We can all run and thank domestic diva for typing it out and thus, allowing me to port it over here. (Yey domestic diva!! All hail her recipes)

1 medium onion, diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
2 cans (15 oz each) red kidney beans, drained
1 can (24 oz) vegetable juice (like V8)
3 teaspoons chili powder
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon black pepper
1 pound frozen corn (or canned)

In a large stock pot, saute onion and garlic in olive oil.
Add the tomatoes, kidney beans and vegetable juice.
In a small bowl, combine the chili powder, sugar cumin and pepper.
Add hot water to the mixture until it is paste-like. Add to soup.
Add corn.
Simmer for 1 to 2 hours, stirring occasionally.

Serve with tortilla chips and a dollop of sour cream.
Serves 6-8.