1 (15 ounce) can cornbeans, drained
1 (3.5 ounce) can diced green chiles, drained
2 tablespoons chili powder
2 tablespoons vegetable oil
2 tablespoons white sugar
1 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine beans, chiles, oil, sugar and onion. Saute over high heat until stew comes to a boil. Reduce heat to medium heat, and stir in corn. Cook 5 minutes, stirring frequently, to prevent sticking.