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
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.