2 tablespoons olive oil
1 sweet onion, such as Vidalia, chopped
1 green bell pepper (or a colorful combination, if desired), chopped
1 jalapeño chile, seeded and chopped (optional)
2 ounces mushrooms, sliced
2 garlic cloves, chopped
2 tablespoons chili powder
8 medium tomatoes (4 pounds), coarsely chopped
2 cans (15 ounces each) low-sodium red kidney beans, drained and rinsed
1. In a large saucepot, heat the oil over medium heat. Add onion, bell pepper and jalapeño (if using) and cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 5 more minutes, or until vegetables are tender. Stir in garlic and chili powder; cook for 1 minute.
2. Add the tomatoes with their juice and the beans; heat to boiling. Reduce heat to low; cover and simmer for 50 to 55 minutes.