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Easy Chili With Escarole Recipe

Ingredients

1 (15 ounce) can whole peeled tomatoes

1 (4 ounce) can Italian-style tomatoes, drained

1/2 cup chopped onion

1 (14.5 ounce) can black beans, rinsed and drained

1 (10 ounce) can garbanzo beans, drained

salt and pepper to taste

1 teaspoon dried oregano

2 teaspoons dried basil

Directions

In a large skillet, saute tomatoes and onion in olive oil until tender. Stir in tomatoes, onion, beans, salt, pepper and oregano. Simmer until tomatoes are tender and mixture is thickened, about 5 minutes.

Stir tomato mixture into black beans and stir just enough to cover. Stir in garbanzo beans and oregano. Cook until tepid, about 5 minutes.

Stir chili mixture into tomato mixture, stirring just enough to coat. Cook until the mixture starts to turn golden brown.

Spoon chili mixture into a large bowl and pour over spaghetti sauce. Place chili on top and toss to coat.