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RECIPE:
Pawtucket Chili









Serving: Serves: 8
Total Time: 30 minutes

INGREDIENTS:
One 40-ounce can kidney beans
One 15-ounce can chickpeas
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon olive oil
One 8-ounce can tomato sauce
One 14 1/2-ounce can whole tomatoes
1 tablespoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon basil
3 tablespoons chili powder


DIRECTIONS:
Rinse kidney beans and chickpeas to remove salt. Set aside. Sauté 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.

NUTRITIONAL INFORMATION:
Based on individual serving.
Fiber: 4.00 g