3 tablespoons olive oil
1 28 oz. can stewed tomatoes — broken up (w/liquid)
1 15-16 oz can Mexican-style tomatoes — broken up (w/liquid)
3 tablespoons chili powder
1 tablespoon Tabasco sauce
2 medium onions — chopped
2 15-16 oz can kidney beans — rinsed & drained
2 cloves garlic — minced
OPTIONAL: 1/2 cup TVP granules OPTIONAL: habanero powder to taste*
Heat olive oil in a large skillet or Dutch oven. Add onions and garlic and cook until soft. Add stewed tomatoes and spices and simmer about 30 minutes. Add beans and simmer another 20-30 minutes. The cooking time is very flexible. The main reason for the longer cooking t ime is to allow the spices to blend with the other ingredients.