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.