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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is so easy and quite tasty! If you want to add meat you can; sometimes I serve this with ground beef or turkey on the side for the meat eaters. I like to use a mix of light and dark red kidney beans to make it more colorful. Ingredients:
3 (15 ounce) cans kidney beans |
1 (15 ounce) can garbanzo beans |
2 garlic cloves, minced |
1 medium onion, rough chopped |
1 tablespoon olive oil |
1 (26 ounce) can whole tomatoes |
2 (15 ounce) cans diced tomatoes |
1 tablespoon dried oregano |
1/2 teaspoon dried basil |
3 tablespoons chili powder |
1 teaspoon cumin |
Directions:
1. Rinse all beans to remove salt and set aside.
2. Heat the olive oil in a large pot. Add garlic and onion and saute until onions are opaque.
3. Add all remaining ingredigents and bring to a boil.
4. Reduce heat and simmer for 20 minutes (or longer) until thick.
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