• 4 tablespoons oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 cup carrots, peeled and chopped
• 16 ounces mushrooms, finely chopped
• 23.2 ounce can tomato soup
• 28-ounce can diced tomatoes, including liquid
• 1 teaspoon paprika
• 1/8 teaspoon cayenne (or more to taste)
• 1 bay leaf
• 2 tablespoons chili powder
• 2 cloves garlic, minced
• 2 teaspoons salt
• 29-ounce can dark red kidney beans, including liquid

Heat oil in a large soup pot. Add onions, green pepper, carrots and mushrooms. Cook until softened, stirring frequently. Add all remaining ingredients, stir, and bring to a soft boil. Lower heat, cover and simmer for 1 hour, stirring occasionally. Add water if mixture is too thick, or simmer without cover to reduce if mixture is too thin. Remove bay leaf and serve.