SafePlates

Ingredients

• 1 can red kidney beans (15 oz) (400g)
• 1 can diced tomatoes (14 oz) (400g)
• 1 large onion (about 8 oz) (225g)
• Salt to taste

Instructions

1. Peel and chop the onion.
2. In a large pot, add the chopped onion and a splash of water (about 2 tablespoons/30ml) to prevent sticking. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion softens.
3. Add the canned diced tomatoes (with their juice) and the drained kidney beans to the pot. Stir well.
4. Season with salt to taste.
5. Add 1 cup (8 fl oz) (240ml) of water to the pot and stir.
6. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20-30 minutes, stirring occasionally, until the chili thickens.
7. Taste and adjust salt if needed. Serve hot.

Tip

For a more filling meal, serve with bread, rice, or over boiled potatoes. If you have any spices or oil on hand, you can add them for extra flavor, but they are not necessary for the cheapest version.