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Pawtucket Chili
Serving:
Serves: 8
Total Time:
30 minutes
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
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.
Based on individual serving.
Fiber: 4.00 g
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