Ingredients
- 1 16 oz. can drained Pinto Beans
- 1 16 oz. can drained Kidney Beans
- 1 16 oz. can Diced Tomatoes (Recipe Ready)
- 1 16 oz. can Tomato Sauce
- 1/3 cup sliced ripe olives
- 1 4 oz. can Sliced Mushrooms, drained
- 1/2 Cup Chopped Onion
- 1/2 Cup Chopped Celery
- 1/4 Cup Chopped Green Pepper
- 1/3 cup Shredded Carrot
- 2 tablespoon Cooking Oil
- 11/2 Teaspoon Salt
- 2 Teaspoons Mexican Chili Powder
- 1/4 Teaspoon Ground Pepper
- 1/2 Teaspoon Dry vegan mustard
- 1 Clove Minced Garlic
- 6-8 dashes Tabasco Sauce
Directions
In medium saucepan, heat cooking oil. Saute onion, celery, green
pepper and carrot until tender. Add tomato sauce, tomatoes, beans,
olives, mushrooms, salt, chili powder, pepper, mustard, garlic and
Tobasco Sauce. Bring to boil. Reduce heat and simmer for 1
hour. Serves 4-6.