2 (14 ounce) cans stewed tomatoes
1 (15 ounce) can sliced mushrooms
2 (14.5 ounce) cans mixed vegetables
1 (12 ounce) can kidney beans, drained
1 (28 ounce) can sliced black olives
2 (6 ounce) cans crushed tomatoes with green chile peppers
5 tablespoons chili powder
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cayenne pepper
2 tablespoons diced green onions
In a medium saucepan over medium heat, combine tomatoes, mushrooms, vegetables, beans, black olives, tomatoes with green chile peppers, chili powder, oregano, salt, pepper and cayenne pepper. Bring to a boil, stirring occasionally. Boil about 15 minutes, stirring occasionally.
Reduce heat to low and add chili powder/oregano. Simmer, stirring, 5 minutes. Stir in tomato skins. Reduce heat to medium low and cook about 45 minutes, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, 5-6 minutes.
Stir in sliced green onions and serve.