1 red onion, finely chopped

1/4 cup (60 ml) olive oil

4 cloves garlic, finely chopped

1 can 19 oz (540 ml) plum tomatoes

2 cans 19 oz (540 ml) pinto beans, rinsed and drained

1 to 1/4 to 1/2 teaspoon (2.5 ml) Cayenne pepper

1 tablespoon (15 ml) dried basil

1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) dried oregano

2 tablespoons (30 ml) chili powder

Salt and pepper

In a saucepan, soften the onion in the olive oil.

Add the remaining ingredients and simmer for 10 minutes. Season with salt and pepper. Serve with good bread.

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