Yield: 8 Servings
40 oz can kidney beans (or two
1 16 oz can s)
15 oz can chickpeas
2 cloves of garlic, minced
1 medium onion, chopped
1 Tbsp olive oil
8 oz tomato sauce
14 1/2 oz can whole tomatoes
1 Tbsp oregano
1/2 tsp thyme
1 tsp cumin
1/2 tsp basil
3 Tbsp chili powder
Rinse kidney beans and chickpeas to remove salt. Set aside. Saute
garlic and onion in olive oil. Add beans, chickpeas, and remaining
ingredients and bring to a boil. Simmer for 20 minutes (or longer)
until thick.
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