3 Bean Chili Chowder

• 1 large onion, coarsely chopped
• 2 Tbsp. vegetable oil
• 1 medium green pepper, chopped
• 1 (15 1/2 oz.) can kidney beans
• 1 (15 oz.) can black beans
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1 c. chicken broth
• 1 c. prepared medium-hot picante sauce
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 c. shredded Monterey Jack cheese
• crusty rolls
• meaty bones (1/2 lb. for each person)
• 1 carrot for each person
• 1 small onion for each person
• 1 medium turnip or rutabaga
• 1 clove garlic for each person
• 1 large can crushed tomatoes
• 2 cans beef broth
• 1/2 lb. pasta in a fun shape (like wheels)

1. Go home and put the meaty bones in your biggest pot.
2. Pour on the beef broth and heat to a boil.
3. Add salt and pepper, a dash of paprika and any other spices your family likes.
4. Peel and cut up the vegetables.
5. Add to the boiling soup, then lower the heat to simmer for 45 minutes.
6. Add pasta and stir as it gets tender. Serve with crusty rolls.

onion, vegetable oil, green pepper, kidney beans, black beans, tomatoes, chicken broth, picante sauce, ground cumin, salt, shredded monterey jack cheese, crusty rolls, bones, carrot, onion, clove garlic, tomatoes, beef broth, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898698 (may not work)