Vegetarian Chili

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.

• Ready In: 30 mins
• Serves: 8

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.