Tomato-Bean Chowder

• 2 cups beef stock (or vegetable)
• 1 (14 ounce) can tomatoes, undrained
• 2 onions, finely chopped
• 12 sweet green pepper, chopped
• 1 teaspoon chili powder
• 1 (19 ounce) can red kidney beans, drained
• 12 cup chopped fresh parsley, to garnish

1. In large heavy saucepan combine stock, tomatoes, onions, green pepper and chili powder.
2. Bring to boil.
3. Reduce heat and simmer for 15 minutes, breaking up tomatoes with back of spoon.
4. Add kidney beans and let simmer 10 minutes.
5. Season with salt and pepper to taste.
6. Garnish with parsley.

beef stock, tomatoes, onions, sweet green pepper, chili powder, red kidney beans, fresh parsley

Taken from www.food.com/recipe/tomato-bean-chowder-159817 (may not work)