Ingredients:
- 1 can (28 oz) whole peeled tomatoes, undrained
1 can (19 oz) chick peas (garbanzo beans), drained, rinsed
1 can (15 oz) dark red kidney beans, drained, rinsed
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 or 2 jalapeño chili peppers, seeded, chopped
1 to 2 Tbsp chili powder
2 Tsp ground cumin
1/4 Tsp pepper
Preparation:
1. In a large sauce pan or 4-quart stock pot, mix all ingredients. Heat to boiling, breaking up tomatoes.
2. Reduce heat; cover and simmer 15 to 20 minutes or until bell peppers are tender.
NOTE: If you've got any aboard, you can also add a medium onion chopped (or substitued with 1 Tbsp of dried onion) to Step 1 above.