1 lg. onion, chopped (1 1/2 c.)
2 tbsp. vegetable oil
1 green or yellow bell pepper, chopped
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 (14 1/2 oz. each) cans stewed tomatoes
1 c. chicken broth
3/4 to 1 c. picante sauce
1 tsp. cumin
1/2 tsp. salt
Optional garnishes: shredded Cheddar or Monterey Jack cheese, chopped fresh cilantro, green onion slices, sour cream

Cook onion in oil in large saucepan or Dutch oven until tender but not brown. Add remaining ingredients except garnishes; bring to boil. Reduce heat; simmer 10 minutes. Ladle into soup bowls; garnish with cheese, cilantro, green onion, sour cream and additional picante sauce as desired. Makes 8 servings, about 10 cups chowder.