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.