Kidney Bean Chili With Green Pepper - cooking recipe

Ingredients

2 (15 ounce) cans low-sodium kidney beans
1 (28 ounce) can plum tomatoes (I like Hunts)
3 teaspoons chili powder (or to taste)
1/8 teaspoon pepper
2 onions, chopped
2 green peppers, chopped
6 mushrooms, cut in half and sliced

Preparation

Put all ingredients in a large covered skillet or pot (at least 5 quarts). Bring to a boil, stirring frequently to prevent sticking or burning on the bottom.
Reduce heat and simmer 30 to 40 minutes, stirring occasionally, until the vegetables are soft and the chili has thickened.