Submitted by Chaya Rabinowitz
This is a very quick version of milchig chilli perfect for Thursday night supper when you don’t want to spend much time making supper.
Sauté onion in oil, add drained can of chick peas and kidney beans, add the chilli beans (do not drain), and add the canned tomatoes. Cook on a higher flame until it bubbles, then turn down the heat, Let simmer for at least 20 minutes.
Serve hot, top with cheese and let it melt. Optional: serve with salsa, canned corn and tortilla chips.