Pawtucket Chilichili, low-cal 40 oz can kidney beans (or two 1 16 oz cans) 15 oz can chickpeas 2 cloves of garlic, minced 1 medium onion, chopped 1 tablespoon olive oil 8 oz tomato sauce 14 1/2 oz can whole tomatoes 1 tablespoon oregano 1/2 teaspoon thyme 1 teaspoon cumin 1/2 teaspoon basil 3 tablespoon 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. |
