Pawtucket Chili

8 Servings

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 T olive oil
8 oz tomato sauce
14 1/2 oz can whole tomatoes
1 T oregano
1/2 t thyme
1 t cumin
1/2 t basil
3 T 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.