Please enter the email you’re using for this account.
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.
1 small onion
oil for sautéing
1 can chick peas
1 can kidney beans
1 can chilli beans
1 can peeled diced tomatoes
shredded cheese, for serving
salsa
can of corn
tortilla chips
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation