Cheri's Chili

This makes a big batch, and tastes great the 2nd day. I use 2 pans to make prep time quicker, and to make sure that all ingredients  saute adequately.
CHILI
Warm in a large pot:
1 29 oz. can black beans
3 29-oz. cans of crushed tomatoes
1 lb. of frozen corn

At the same time, add to a skillet and dry saute:

1 large onion, chopped
1 head of garlic, minced (less is OK, too)
3 carrots, minced or grated
salt and pepper, taco seasoning

Add veggies to the pot, and cook until heated.

To finish the meal, add artisan bread and a fresh veggie