Recipe - Craig Lefebvres Pawtucket Chili

40 ounce Can kidney beans (or two
16 ounce cans)
15 ounce Can chickpeas
2 Cloves of garlic, minced
1 Medium onion, chopped
1 tablespoon Olive oil
8 ounce Tomato sauce
14 One half ounce Can whole tomatoes
1 tablespoon Oregano
One half teaspoon Thyme
1 teaspoon Cumin
One half teaspoon Basil
3 tablespoon 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.