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.
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