Pace Three Bean Chili Chowder Recipes

THREE BEAN CHILI CHOWDER

Three Bean Chili Chowder image

I had this recipe the first time after flying to Germany to visit my sister! It was warm, filling, and delicious! I've served it lots of times and everyone just raves!

Provided by Tammi Duis

Time 25m

Number Of Ingredients 10

Ingredients

1 bell pepper, any color
1 onion, diced
1 Tbsp vegetable oil
3 can(s) beans (you pick type, rinsed and drained)
2 can(s) whole or diced tomatoes, chunky with juice
1 c picante or salsa
1 can(s) broth, chicken or vegetable (for vegetarian version)
1 tsp cumin
salt and pepper to taste
garnish with chopped green onion, shredded cheese, sour cream

Steps:

1. Saute bell pepper and onion in oil until softened. Add remaining ingredients. Bring to a simmer. Serve when hot.
2. I like to serve with corn bread, and garnish with some chopped green onions, shredded cheese, and sour cream.
3. You can make this as spicy as your family likes by using mild, medium, or hot salsa/picante! I usually use pinto beans, black beans, and kidney beans, but you can vary to your tastes.

PACE THREE BEAN CHILI CHOWDER

Pace Three Bean Chili Chowder image

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!!!

Provided by Jeffs Girl Way Out

Categories Chowders

Time 30m

Yield 10 cups chowder, 6 serving(s)

Number Of Ingredients 17

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

Steps:

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!

Nutrition Facts : Calories 332.5, Fat 6.3, SaturatedFat 1, Sodium 1066, Carbohydrate 55.2, Fiber 15.9, Sugar 8.3, Protein 17.4

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