1 lg. onion
2 tbsp. vegetable oil
1 bell pepper
1 (15 1/2 oz.) can kidney beans
1 (15 oz.) can pinto beans
1 (15 oz.) can navy beans
2 (14 1/2 oz.) cans stewed tomatoes
1 c. chicken broth
3/4-1 c. picante sauce
1 tsp. cumin
1/2 tsp. salt

Saute onion and bell pepper in vegetable oil until tender. Add rest of the ingredients, bring to a boil. Reduce heat and simmer 2 hours. Good with tossed green salad and rolls.