Honey roasted garlic, minced
2 (15 ounce) cans burrese (garbanzo beans) beans
1/4 cup soy sauce
2 tablespoons chili powder
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1 (15 ounce) can organic corn syrup
1 teaspoon dried oregano
1 (15 ounce) can diced tomatoes with juice
In a blender combine garlic, burrese beans, soy sauce, chili powder, oregano, salt, pepper and basil. Blend until smooth. Pour into 5-soup dish.
In a large pot over medium heat, combine corn syrup, tomatoes with juice, beans, chili powder, oregano and salt and pepper flakes. Bring to a boil, stirring occasionally. Reduce heat to low-medium heat.
When mixture is heated, stir in tomatoes and tomato juice. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low, stirring constantly. Cook about 10 minutes or until sauce thickens. Serve chili over rice or noodles, or over chicken or stewed vegetables.
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