Pace Three Bean Chili Chowder

• 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

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

onion, olive oil, green bell pepper, blackeyed peas, pinto beans, black beans, tomatoes, chicken broth, picante sauce, ground cumin, salt, cheddar cheese, cheese, fresh cilantro, fresh green onion, sour cream, additional picante sauce

Taken from www.food.com/recipe/pace-three-bean-chili-chowder-152187 (may not work)