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| Craig Lefebvre's Pawtucket Chili Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 8
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Ingredients
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 tablespoon olive oil
8 oz tomato sauce
14 1/2 oz can whole tomatoes
1 tablespoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon basil
3 tablespoon chili powder
Cooking Directions:
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.
chili,low-fat
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