Craig lefebvre's pawtucket chili

Yield: 8 Servings

Measure Ingredient
40 ounces Can kidney beans (or two
\N \N 16 oz cans)
15 ounces Can chickpeas
2 \N Cloves of garlic, minced
1 \N Medium onion, chopped
1 tablespoon Olive oil
8 ounces Tomato sauce
14½ ounce Can whole tomatoes
1 tablespoon Oregano
½ teaspoon Thyme
1 teaspoon Cumin
½ teaspoon Basil
3 tablespoons 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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