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Recipe: Granny Belcher’s Mexican Bean Chowder

KENDRA BAILEY MORRIS SPECIAL CORRESPONDENT
Published: November 4, 2009
Updated: November 4, 2009

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Makes 6-8 servings.

2 tablespoons vegetable oil

1 large onion, chopped

1 large green pepper, chopped

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

1 15-ounce can stewed tomatoes, with juice

1 15-ounce can of tomatoes with green chilies, with juice

1 cup chicken broth

1 cup medium tomato salsa

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper, to taste

Shredded Cheddar cheese, corn chips or corn muffins, for serving

Preheat a large, heavy-bottomed pot. Sauté onion and green pepper in vegetable oil until translucent. Add kidney beans, pinto beans, black beans, tomatoes, chicken broth, salsa, cumin, chili powder, salt and pepper. Bring to a boil, reduce heat, cover and simmer on medium-low heat for at least 15 minutes, but not longer than 45 minutes or your beans will get mushy. Serve with shredded Cheddar cheese and corn chips or corn muffins.