Title: Craig Lefebvre's Pawtucket Chili
Categories: Chili Lowfat
Yield: 8 Servings
| 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. By
fatfree-request@fatfree.com on Jun 16, 1997