Chickpea Chili

Serves:  50

1 – 1/2 lbs lean ground beef
6 TB chili powder
1 cups onions, chopped
1-1/2 TB salt
1 green peppers, chopped

2 cloves garlic, minced

1 – 19oz can tomato sauce
1 – 19oz can tomatoes, diced or crushed
1 – 19oz cans baked beans
1 cups chickpeas, prepared
Prepare chickpeas
Brown ground beef. Drain if necessary.  Add onions and peppers.  Cook until soft.
Add remaining ingredients and cook for 1 hour. The longer the cooking time the more the flavours blend.  Often, leftover chili is even tastier.
After chili is cooled it can be frozen into meal sized portions, making it ideal for those busy days later in the month.
Serve topped with grated cheddar cheese.
This recipe can be easily doubled, tripled or more. Extra servings freeze well after cooled.