Craig Lefebvre`s Pawtucket Chili

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.