Craig Lefebvre's Pawtucket Chili

      Yield: 8 Servings

     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 T  olive oil

      8 oz tomato sauce

 14 1/2 oz can whole tomatoes

      1 T  oregano

    1/2 t  thyme

      1 t  cumin

    1/2 t  basil

      3 T  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)