1/2 cup olive oil
1 cup chopped onion
2 (4 ounce) cans chili beans
1 (15 ounce) can whole black beans, drained
1 (6 ounce) can diced tomatoes with juice
1 (15 ounce) can kidney beans, drained
1 (18 ounce) can pinto beans, drained
1/2 cup chopped green chile peppers
8 quarts crushed tomatoes, drained
1/2 teaspoon ground black pepper
Heat olive oil in a large saucepan over medium-high heat. Add onions, and saute until onions are translucent. Stir in chili beans, beans, tomatoes with juice, kidney beans, pinto beans, chile peppers and tomatoes with ground black pepper. Bring to a boil. Reduce heat to medium, and simmer 20 minutes.