Ingredients
- 15 garbanzo (canned)
- 15 oz kidney beans (canned)
- 16 oz tomato sauce
- 3/4 c water
- 1 c onion (chopped)
- 4 oz chilies (canned)
- 2 t chili powder
- 1 1/2 t cornstarch
- 1 t garlic clove (minced)
- 1/4 t salt
In a 10 inch fry pan combine the water, onion and garlic. Bring to a boil; reduce heat to simmer cover and cook for 5 minutes until onions are tender. Stir in the beans, tomato sauce, green chili peppers, chili powder and salt. Cover and simmer for about 10 minutes to heat all ingredients. In a separate bowl combine cornstarch with 1 tbs of water to smooth paste. Stir into the fry pan while stirring to thicken sauce.