Chili Beans

2 tbsp vegetable oil

2 large (540-oz) cans kidney beans

1 green pepper, seeded and chopped

1 medium onion, chopped

2 cloves garlic, chopped

1 tsp cumin

1 540-oz can diced tomatoes

2 tsp salt

1 tsp chili powder

parmesan cheese

Sauté onions, pepper and garlic in oil until tender. 

Add remaining ingredients and heat over low heat, covered.

Serve with brown rice; sprinkle with parmesan cheese. Colourful, tasty, satisfying.

Variation:

1.Add a can of brown beans.

2.Add a second can of diced tomatoes and stir your leftover rice into the chili beans before heating.

3.Melt grated mozza on tortilla chips in the oven and serve them as dippers.