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.