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 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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