4 (16 oz.) cans beans
2 (16 oz.) cans Mexican style stewed tomatoes, cut up
1 (4 oz.) can tomato sauce
2 c. texturized vegetable protein (TVP)
2 1/4 c. water
1 c. diced onions
1 c. diced bell pepper
1 tsp. minced, dried garlic
6 tsp. chili powder
4 tsp. ground cumin
1/4 tsp. ground cayenne pepper
2 tsp. each: salt and pepper

In large stock pot, combine beans, tomatoes, tomato sauce, TVP, and water. Bring to a boil. Meanwhile, saute' onions and bell peppers in a large skillet until onions are transparent. Add to tomato bean mixture. Add remaining ingredients. Simmer for at least 1 hour.