2 tablespoons olive oil
1 small yellow onion, chopped (about 1/2 cup)
3 cloves of garlic, minced
2 cups canned white kidney beans, drained and rinsed
2 cups canned red kidney beans, drained and rinsed
1 cup canned plum tomatoes, drained and chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

In a large saucepan, heat oil over medium-high heat until hot, but not smoking. Add onion; cook, stirring frequently, until vegetables are tender, about 7 minutes. Add garlic; cook, stirring frequently, for 1 minute longer.

Add white kidney beans, red kidney beans, tomatoes, chili powder, cumin, and oregano. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 20 minutes.

Serves 6