Three-Bean Chili

• 2 tsp. vegetable oil
• 1 1/2 lb. lean ground beef
• 1 small onion, chopped
• 1/2 tsp. minced garlic
• 1 can (16 oz.) pinto beans, rinsed and drained
• 1 can (15 1/2 oz.) chickpeas, rinsed and drained
• 1 can (14 1/2 oz.) tomatoes
• 1 can (15 oz.) Spanish tomato sauce
• 2 Tbsp. catsup
• 1 Tbsp. dried oregano
• 1 Tbsp. chili powder
• 1 tsp. salt
• 1 can (15 1/2 oz.) lima beans, rinsed and drained

1. Heat oil in large Dutch oven.
2. Add beef, onion and garlic; cook over high heat, stirring to break up large pieces until beef loses its pink color.
3. Add remaining ingredients, bring to boil; reduce heat.
4. Cover and, stirring occasionally, simmer 1 1/2 hours until meat is tender and flavors have blended.

vegetable oil, lean ground beef, onion, garlic, pinto beans, chickpeas, tomatoes, tomato sauce, catsup, oregano, chili powder, salt, beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832736 (may not work)