Bean and Chilli Dip

This is a morning tea dip for work.

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 2 long red chillies, finely chopped
• 300g can red kidney beans, drained, rinsed
• 3 large tomatoes, chopped
•  corn chips, to serve

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add chilli. Cook, stirring, for 1 minute or until fragrant.
2. Add beans, tomato, tomato paste and 2/3 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until slightly thickened. Remove from heat. Stand for 15 minutes.
3. Place half the bean mixture in a processor. Process until almost smooth. Add processed mixture to remaining bean mixture. Stir to combine.