| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chili, Low-fat | 8 | Servings | |
INGREDIENTS
| 40 | oz | Can kidney beans (or two |
| 16 oz cans) | ||
| 15 | oz | Can chickpeas |
| 2 | Cloves of garlic, minced | |
| 1 | Medium onion, chopped | |
| 1 | tb | Olive oil |
| 8 | oz | Tomato sauce |
| 14 1/2 | oz | Can whole tomatoes |
| 1 | tb | Oregano |
| 1/2 | ts | Thyme |
| 1 | ts | Cumin |
| 1/2 | ts | Basil |
| 3 | tb | Chili powder |
INSTRUCTIONS
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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