• 1 pound lean ground beef
• 1 large onion, chopped
• 1 28 oz can stewed tomatoes undrained
• 1 15 oz can kidney beans, undrained
• 1 15 oz can corn, undrained
• 1 8 oz can tomato sauce
• 1 Tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried basil
• sour cream (for the top optional)
• grated chedder cheese (for the top optional)

In a large soup pot over medium-high heat, combine ground beef and onion; saute until beef is brown (drain off fat). Stir in tomatoes, kidney beans, corn , tomato sauce, chili powder, cumin, and basil; bring to a boil. Reduce heat to low, cover and simmer 1 hour.

Garnish with sour cream and chedder cheese if desired.