2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried basil
5 tomatoes, chopped
1 teaspoon ground black pepper
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried sage
1 (15 ounce) can kidney beans
Heat olive oil in large skillet over medium heat. Cook garlic and basil in oil about 5 minutes, stirring often. Remove garlic and basil from pan. Stir tomatoes into pan and pour in black pepper, basil and oregano. Add sage, sage and oregano to chili. Add beans. Continue to stir and cook 1 minute. Reduce heat to low and simmer over low heat for 1 hour, stirring occasionally.