INGREDIENTS:

3/4 cup TVP [reconstituted with water]
250g of cooked mixed beans [whatever kind you like, I had kidney beans, black eyed peas, garbanzo beans and soy beans handy]
2 small onions [chopped]
1 large bell pepper [chopped]
2 or 3 cloves of garlic [minced]
Chilli peppers! [Use type and amount according to what heat you like, I used green jalapeno and dunked an orange habenaro in at the end]
800g canned tomatoes
1 tbsp tomato puree
1 tbsp cumin seeds
1 tbsp cumin powder
1tsp smoked paprika
1 tsp dried oregano
1 tsp sugar
1 tsp salt plus seasoning [optional but brings out the tomato flavour more]
Palmful of fresh coriander
Oil for frying

Fry off the onions and peppers, followed by the garlic and chilli peppers.  Add the cumin seeds, cumin powder and smoked paprika and fry until fragrant.  Pour in the canned tomatoes and add salt, sugar, and oregeno.  Mix in the TVP and beans.  Bring to the boil gently and immediately turn down to a low heat.  Let the pot simmer gently, at least an hour for yumminess [and to let the liquid reduce].   In theory you could eat it after 15 mins or so, but don’t, find something else to do in the meantime and your taste buds will thank you later!  Serve with rice, tacos, corn bread, guacamole, salad, margaritas, and tequila