We love this chili for school nights, and when it's cold outside! It never takes very long to make, and the longer it simmers on the stove the tastier and thicker it gets!

• 1 T. vegetable oil
• 1 T. minced garlic
• 1 lb. lean ground beef
• 2 (8 oz) cans stewed tomatoes
• 1 (8 oz) can kidney beans
• 1 (8 oz) can black beans
• 1 (8 oz) can pinto or chili beans
• 1 medium yellow onion
• 1 packet chili seasoning
• Grated cheddar cheese, to top
• Light sour cream, to top