2 (16 oz.) cans kidney beans
1 (15 oz.) can chick peas
1 (8 oz.) can low-sodium tomato sauce
1 (4.5 oz.) can low-sodium tomatoes
2 cloves garlic, minced
1/2 c. onions, chopped
3 tbsp. chili powder
1 tbsp. oregano
1/2 tsp. thyme
1 tbsp. olive oil
1 tsp. cumin seed
1/2 tsp. basil

Rinse kidney beans and chicken peas to remove salt; drain and set aside. Saute garlic and onion in olive oil. Add beans, chick peas and remaining ingredients and bring to a boil. Simmer for approximately 20 minutes or until thick. 246 calories per serving. 4 grams per serving. 47 mg sodium per serving.