1 teaspoon vegetable oil
2 tablespoons chili powder
1 large onion, sliced into 1/2 inch slices
2 green onions, sliced into 1/2 inch slices
2 (15 ounce) cans beef broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans, drained
1 (15 ounce) can green chile peppers, seeded and chopped
1 (10 ounce) can tomato paste
1 (10 ounce) package sliced fresh mushrooms
1 (10 ounce) can tomato paste
1 small yellow onion, sliced into 1/2 inch slices
1 1/2 teaspoons chili powder
1 (10 ounce) package frozen mixed vegetables, thawed
Heat oil in a large skillet over medium heat. Cook onion and green onions about 15 minutes, stirring occasionally. Add beef broth, tomato sauce, tomato paste and mushrooms. Bring to a boil, stirring occasionally.
Reduce heat to medium-low; add mixed vegetables. Simmer for about 2 minutes. Reduce heat to medium-low; stir in tomato paste and chili powder.
Pour chili mixture over peach slices.