Chili Dip

INGREDIENTS:

• Red kidney beans 1 can (about 400 g or 14.1 oz.)

• Green peppers 2 (about 80 g or 2.8 oz.)

• Onion 1/2 bulb (about 100 g or 3.5 oz.)

• Olive oil 1 Tbsp

• Garlic (minced) 1 tsp

(A)

• Del Monte stewed tomatoes (canned) 1 can (about 400 g or 14.1 oz.)

• Soy Sauce 1 Tbsp

• Chili powder as desired

STEPS:

1. Quickly rinse and drain the red kidney beans. Remove stems and seeds from the green peppers and mince up the onion.

2. Place the olive oil in a fry pan and cook the garlic over medium heat. Once fragrant add in the green peppers and onions and sauté all together until softened.

3. Add the red kidney beans and (A) to (2) and allow to come to a boil. Once boiling, turn the heat to low and simmer for about 10 minutes while stirring occasionally. Once the cooking liquid has boiled down turn off the heat.