1 (15 ounce) can whole kernel corn, drained
4 cups water
1 onion, diced into 2 wedges
1/2 cup flat leaf parsley
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 tablespoons distilled white vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried basil
Place corn in a large saucepan, and cover with water. Bring water to a boil. Reduce heat to low, and stir in onion, garlic, chili powder, salt, basil, oregano, basil, marjoram, and vinegar.
Bring to a boil, and cover. Reduce heat to medium-low, and stir in crushed tomatoes, onions, parsley, garlic, chili powder, salt, basil, oregano, and vinegar.
Cover, and simmer 10 hours, or overnight. Reduce heat to medium-low, and simmer 20 minutes, or until the peppers are heated through. Serve over rice or pasta.