This chili is not hot, but rather redolent with the mellow aromas and flavors of oregano and bay leaf, which complement the beans in a full-flavored way.  Furthermore, it’s quick and easy to make.

Ingredients

• one 32-ounce can of already-spiced chili beans
• one 16-ounce can of chopped tomatoes
• one cup frozen corn
• one onion, chopped
• one green pepper, chopped
• one teaspoon dried oregano
• one bay leaf
• two tablespoons olive oil
• 3/4 tablespoon salt

Directions

Sautee the onion and green pepper in the olive oil until onion is transparent and green pepper is soft (5 to 10 minutes).  Add the undrained, spiced chili beans, the chopped tomatoes, the oregano and the bay leaf.  Bring to a simmer.  Add the frozen corn and cook 5 minutes.  Add the salt and serve the chili with cornbread muffins or tortillas.

Astrological Lore:  Bay leaves are ruled by the Sun.  Added to a pot of beans, a bay leaf will do wonders in protecting your honor and dignity since they reduce flatulence.  Your crown of laurels will remain intact as you deliver your speech to your audience.