Pace Three Bean Chili Chowder - cooking recipe

Ingredients

1 large onion, chopped (about 1 1/2 cups)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 green bell pepper, chopped
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, drained
2 (15 ounce) cans stewed tomatoes
1 cup chicken broth
3/4 - 1 cup picante sauce (I prefer PACE medium)
1 teaspoon ground cumin
1/2 teaspoon salt
Optional Garnishes
shredded cheddar cheese
shredded monterey jack cheese
chopped fresh cilantro
chopped fresh green onion
sour cream
additional picante sauce

Preparation

Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
Add remaining ingredients EXCEPT optional garnishes.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Ladle into bowls and garnish individual servings as desired with optional garnishes.
Serve with tortilla chips or flour tortillas warmed on an iron skillet!