Ingredients
- 2 cups beef stock (or vegetable)
- 1 (14 ounce) can tomatoes
- undrained
- 2 onions
- finely chopped
- 12 sweet green pepper
- chopped
- 1 teaspoon chili powder
- 1 (19 ounce) can red kidney beans
- drained
- 12 cup chopped fresh parsley
- to garnish
Instructions
- In large heavy saucepan combine stock, tomatoes, onions, green pepper and chili powder.
- Bring to boil.
- Reduce heat and simmer for 15 minutes, breaking up tomatoes with back of spoon.
- Add kidney beans and let simmer 10 minutes.
- Season with salt and pepper to taste.
- Garnish with parsley.
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