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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 28 oz. can stewed tomatoes -- broken up (w/liquid)

  3. 1 15-16 oz can Mexican-style tomatoes -- broken up (w/liquid)

  4. 3 tablespoons chili powder

  5. 1 tablespoon Tabasco sauce

  6. 2 medium onions -- chopped

  7. 2 15-16 oz can kidney beans -- rinsed & drained

  8. 2 cloves garlic -- minced OPTIONAL:

  9. 1/2 cup TVP granules OPTIONAL: habanero powder to taste*

Instructions Jump to Ingredients ↑

  1. 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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