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Vegetarian Chili

1 can stewed tomatoes (16 oz), chopped up
16 oz can tomato sauce
1 can kidney beans
1 can corn
1 can small white beans
onions
garlic
1 tablespoon chili powder
salt and pepper
1/2 small of chopped green chilis (optional)
1 cup (or more) water as needed

Chop onion and garlic and saute in a little oil. Add everything else. Heat it up in a big electric skillet and leave it to simmer for at least an hour.

Serve over macaroni or spaghetti, Cincinnati style with grated cheddar cheese and chopped onions.