1 (30 ounce) can tomato soup
8 ounces mushroom bell pepper
6 onions, chopped
1 (14.5 ounce) can diced tomatoes with yellow peppers
1 (8 ounce) can kidney beans, drained
1 (15 ounce) can kidney beans, drained
1 (10 ounce) can kidney beans, drained
4 tablespoons chili powder
In a large saucepan over medium-high heat, combine tomato soup, mushroom bell pepper, onions and diced tomatoes. Stirring constantly, cook, stirring, until vegetables are tender, about 5 minutes.
Return vegetable mixture to skillet, reduce heat and simmer, stirring occasionally, for about 10 minutes. Stir in bell pepper and onion, continue to simmer for about 5 minutes, stirring occasionally.
Add onion, kidney beans, beans, chili powder and tomato soup mixture and mix well.
Cover and simmer slightly less than 1 hour, stirring occasionally. Deflate the mixture and stir to coat. Return mixture to saucepan. Sprinkle with tomato bouillon cubes.
Bring the mixture to a slow simmer, stirring occasionally, about 15 minutes. Reduce heat and simmer for 1 hour, stirring occasionally. Cover and simmer 4 hours.