2 tbsp. oil
2 med. onions, coarsely chopped
3 cloves garlic, crushed
2 (18 oz.) cans crushed tomatoes
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can chick peas, undrained
2 (16 oz.) cans black beans, undrained
2 tbsp. cumin
2 tbsp. chili powder
2 tbsp. hot red pepper sauce
1/2 tsp. ground black pepper

Saute onions and garlic until golden. Stir in remaining ingredients and heat to boiling. Simmer 20 to 30 minutes. Serve over rice, with cornbread.