Three Bean Chili

• 2 tsp. vegetable oil
• 1 1/2 lb. lean ground beef
• 1 small onion, chopped
• 1/2 tsp. minced garlic
• 1 (16 oz.) can pinto or red kidney beans, rinsed and drained
• 1 (15 1/2 oz.) can fava, lima or butter beans, rinsed and drained
• 1 (15 1/2 oz.) can chickpeas, rinsed and drained (garbanzos)
• 1 (14 1/2 oz.) can tomatoes
• 1 (15 oz.) can Spanish-style tomato sauce
• 2 Tbsp. tomato chili sauce or ketchup
• 1 Tbsp. dried oregano
• 1 Tbsp. chili powder or to taste
• 1 tsp. salt

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 a boil. Reduce heat.
4. Cover and, stirring occasionally, simmer 1 1/2 hours until meat is tender and flavors have blended.
5. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978281 (may not work)