3/4 cup chopped onion
1 (14 ounce) can chili beans
1 (14 ounce) can kidney beans
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans black beans, drained
salt and pepper to taste
1 teaspoon dried basil
1 teaspoon garlic powder
2 tablespoons dried oregano
1 1/2 tablespoons chopped fresh chives
1 teaspoon dried oregano
1 1/2 teaspoons paprika
1/2 teaspoon dried red pepper flakes
1/2 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
In a large skillet, cook onion and garlic until onion is translucent. Reduce heat to medium. Cook and stir in chili beans, kidney beans, tomato, beans and tomatoes.
Stir in beans, salt and pepper.
Bring to a boil. Reduce heat to low and simmer for 20 minutes stirring often. Stir in basil, garlic powder, oregano, chives, oregano, chives, paprika, garlic powder and rosemary.
Stir gently into the heated mixture.
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