1 lg. onion, chopped
2 tbsp. vegetable oil
1 green pepper, chopped
1 (15 1/2 oz.) can kidney beans, rinsed & drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 (14 1/2 oz.) cans stewed tomatoes
1 c. chicken broth or stock
3/4 - 1 c. picante sauce, as desired
1 tsp. ground cumin
1/2 tsp. salt

Optional Garnishes: Shredded cheddar or Monterey Jack cheese, chopped fresh cilantro, green onion slices, dairy sour cream.

Cook onion in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients, except optional garnishes. Bring to a boil. Reduce heat; simmer 45 minutes. Ladle into bowls and serve with your choice of garnishes. Yield: 10 cups.