Ingredients
3 tablespoons butter
3 chopped red bell peppers
1/2 habañero pepper chopped very fine
1 cup chopped onion, plus chopped onion for garnish
4 cloves garlic, minced
1 teaspoon salt
2 cans (15 ounces each) kidney beans, drained
2 cans (14.5 ounces each) stewed tomatoes, crushed
3/4 cup red wine
4 cups soy crumbles
1 tablespoon chili powder
1/2 cup chopped cilantro
1 teaspoon crushed red pepper flakes

shredded cheese, cilantro, sour cream and chopped onion

Instructions
In large saucepan over medium high heat, sauté peppers, onion and garlic in butter until they are tender-crisp. Add beans, tomatoes, wine, crumbles, chili powder, cilantro, red pepper and salt.

Bring to a simmer for 30 minutes and serve with cheese, onions, sour cream, and cilantro.