3 tablespoons olive oil
1 (12 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
2 tablespoons grated fresh ginger
1 (3 ounce) can tomato paste
4 (8 ounce) cans tomato juice concentrate
1 (8 ounce) can sliced ripe olives
2 tablespoons minced fresh chiles
1 (16 ounce) can kidney beans
2 (10 ounce) cans crushed tomatoes with green chile peppers, divided
1 (1 ounce) envelope refried bean pasta
In a medium saucepan, heat olive oil over medium heat. Saute tomato sauce and chili powder for 5 to 10 minutes, stirring occasionally. Stir in cumin, oregano, basil, rosemary, thyme, ginger, tomato paste, tomato juice concentrate, diced tomatoes with green chile peppers and kidney beans. Bring to a boil, reduce heat and simmer for 5 minutes. Mix in cooked beans and chili.
Reduce heat, cover and simmer for 5 minutes to reduce fat. Serve over rice or pasta with tortilla chips.