1 cup veggie broth
2 ( or more ) minced garlic cloves
1/2 large onion, finely chopped
1/2 green pepper, thinly sliced
1 hot or mild chili pepper, chopped (BE CAREFUL!! Hot chilies are very hot!)
1 tablespoon fresh crumbled oregano
2-3 tablespoon chili powder
1/2 teaspoon cumin powder
2 cans tomato soup
1 cup tomatoes, chopped
1/2 cup salsa
48 oz can kidney beans, drained and rinsed
In Dutch oven or large pot, heat 1/4 cup of broth on med-high heat.Saute veggies except green chilies and tomatoes. When onions become translucent (about 5 minutes) reduce heat to medium and add remaining broth, tomato soup, salsa, chopped green chili, chopped tomato and spices. Simmer 45 minutes or more, stirring frequently. Add kidney beans. Simmer 20 minutes more, stirring frequently. Enjoy!