CRAIG LEFEBVRE'S PAWTUCKET CHILI

      Title: CRAIG LEFEBVRE'S PAWTUCKET CHILI
  Categories: Chili, Low-fat
       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.

[ add our full cookbook to your website ] [ Search The Cookbook ]