Three Bean Chili Chowder

My mother in law asks me to make this whenever she comes to visit. She loves it, it's quick and it's healthy! Clara Maynard Aldine Branch Library

1 large onion, chopped

1 clove garlic, chopped

2 tablespoons vegetable oil

1 green or yellow bell pepper, chopped

1 (16 oz) can kidney beans, rinsed and drained

1 (15 oz) can pinto beans, drained

1 (15 oz) can black beans, drained

2 (14 1/2 oz) can stewed tomotoes

1 cup chicken stock or broth

1 cup picante sauce

2 teapsoons ground cumin

2 teaspoons chili powder

1/2 teaspoon salt

Cook onion and garlic in oil in large stockpot or Dutch oven until tender. Add remaining ingredients, and bring to a boil. Reduce heat, and simmer about 10 min. If you want, you can skip the vegetable oil, and cook the onion and garlic in 1/4 cup chicken broth. You can always serve with shredded cheese, chopped cilatro, green onions or sour cream.
8 servings