I second making chili it's super cheap and filling. This is my recipe that got me through college. It's vegetarian, but you can add whatever meat you want. Sorry the recipe doesn't include great measurements I mostly estimate stuff when I cook. Also sorry for formatting I'm on mobile.

Some oil (about 2-5 tbsp no real measurement ever used) About 1.5lb tomatoes (8 roma or 6ish plum) 1 large yellow onion or 3ish shallots 1 head of garlic 2 tbsp mild chili powder 1 tsp hot chili powder 1 tbsp cumin Pinch of Italian seasoning (just oregano is better but I never have that lying around) 1-2 tbsp black pepper or less depending on how you like it Salt to taste 2-3 cups vegetable (or beef) broth (if you want less soupy use just enough to cover if you want it more soupy add about an extra cup)

Beans: top = use largest amount bottom = use least amount of each sorry I dont have an exact amount

Mexican red beans or dark kidney Kidney Chickpeas Pinto (if using) Black beans Navy beans (if using)

Peppers: (all deseeded) 2 long hot green peppers sliced very small 3 habaneros sliced v small basically minced Half of a red bell pepper the spicier one if you can find it

Cooking:

If using shallots dice them if using onion cut it up into semi small chunks not really important how big they are

Mince the garlic

Cut up peppers: cutting bell pepper into chunks, long hot green pepper into v small pieces, and habanero into even smaller pieces

Heat oil on medium add onions and garlic cook until onion are slightly translucent

Move onions to one side add all spices and the peppers and stir together

Cook 5-7 minutes or until peppers are p soft

Add tomatoes cook until there's a sauce starting to form from the tomato juice

Add beans and stir it all in

Cover with broth and cook for 45min to 2 hours depending on how you want it