Ingredients
- 16 cans
- 2 of garlic (cloves)
- 1 onion
- 40 oz kidney beans
- 15 oz chickpeas
- 14 1/2 oz tomatoes (whole)
- 8 oz tomato sauce
- 3 tb chili powder
- 1 tb olive oil
- 1 tb oregano
- 1 ts cumin
- 1/2 ts thyme
- 1/2 ts basil
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.
