Friday Night Chili

2 tbsp vegetable oil
2 large (540ml) cans kidney beans
1 green pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 540ml 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:
a. Add a can of brown beans.
b. Add a second can of diced tomatoes and stir your leftover rice into the chili beans before heating.
c. Melt grated mozza on tortilla chips in the oven and serve them as dippers.