1/2 c. chopped onion
1/2 c. chopped green bell pepper
2 (16 oz.) can Van Camp's pork and beans
1 (15 oz.) can Van Camp's kidney beans, drained
1 (16 oz.) can tomatoes, drained and chopped (reserve liquid)
1 tbsp. chili powder
1/4 tsp. cayenne pepper (optional)

Combine onion and green pepper in 2 quart microwaveable casserole. Cover. Microwave on high 2 minutes or until crisp tender. Stir in remaining ingredients, including reserved tomato liquid. Microwave on high 10-12 minutes or until heated through. 6 servings.