Pace Three Bean Chili Chowder |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I bought a Pace Picante Sauce cookbook about 15 years ago. This is my adaptation of a soup we have fallen in love with in our family!!! I've served it so many times to large crowds. Guests never miss the meat, and they love it because they can tailor it to their own tastes. As the cook, *I* love it because it's healthy, it's a SNAP to prepare and the taste is supreme!!! 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 |
shredded cheddar cheese |
shredded monterey jack cheese |
chopped fresh cilantro |
chopped fresh green onion |
sour cream |
additional picante sauce |
Directions:
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!
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