Pawtucket chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | ounces | Can kidney beans (or two |
| 16 oz cans) | ||
| 15 | ounces | Can chickpeas |
| 2 | Cloves of garlic, minced | |
| 1 | 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 |
Directions
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.