Three Bean Chili Chowder Recipe

by Crystal on February 24, 2011

This soup has been a family favorite for years. It’s simple, easy and foolproof. And it would be scrumptious with some honey cornbread.

Three Bean Chili Chowder

1 large onion, chopped
2 Tablespoons oil
2 cups diced cooked chicken
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 cup black beans, rinsed and drained
2 cans diced tomatoes
1 cup chicken broth
3/4 cup salsa
1 teaspoon cumin
1/4 teaspoon salt

Cook onion until tender in oil. Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 30 minutes to an hour. If desired: garnish with shredded cheese, green onions and sour cream. Makes approximately six servings.

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{ 25 comments... read them below or add one }

Jennifer C February 24, 2011 at 09:10 pm

Oh that looks sooo good! I love chili!
charity crawford February 24, 2011 at 09:18 pm

would this do good cooking in the crock-pot all day as well?
- Crystal February 24, 2011 at 10:20 pm
  
  Yes, I definitely think it would.
Laura at TenThingsFarm February 24, 2011 at 10:29 pm

I learned something today! I thought chowders were thickened milk based soups, but I actually looked it up and learned that chowders can be made with milk or tomatoes. So I guess that all the chili I have ever made (typical midwestern ground beef, beans, tomatoes, seasonings, etc.) were chowders! This one sounds yummy, and I’ll give it a try soon. Thanks, Crystal!

-Laura at TenThingsFarm
Sandra Lee February 24, 2011 at 10:29 pm

I’ll bet this recipe has a high protien value per serving. Looks yummy!
Kari February 24, 2011 at 11:37 pm

What size can of tomatoes do you use? Thanks!
Laura February 25, 2011 at 12:53 am

Does this freeze well? Looks delicious!
Maine Mummy February 25, 2011 at 05:12 am

I use virtually this same recipe but use raw pork – about two pounds – and slow cook it on low for 10 hours. It is a great thing to come home to for this working mum
Erin February 25, 2011 at 07:38 am

This has been one of our staples for years! It’s also good served over spanish rice, or over a baked potato. Pure comfort food!
- Sandra Lee February 25, 2011 at 09:01 pm
  
  Ooohhhh, I like the rice idea!
Lei February 25, 2011 at 08:06 am

I only recently started cooking with beans, so this might be a silly question, but can I use cannellini (white kidney) beans? Would it taste the same?
- Sharon February 25, 2011 at 08:20 am
  
  Lei,
  
  I think white kidney would be fine. I make a very similar recipe (although it’s called taco soup in our house) that calls for kidney beans. I grab whichever I see first–white or red. It all tastes great. Beans are awesome to cook with–very filling and the kiddos LOVE them.
- Heather February 25, 2011 at 02:54 pm
  
  If you’re looking for even more money-savings and health benefits from beans, try cooking beans from the scratch (bagged beans) in big batches and then freezing into small portions. You can use a baggie of frozen beans in place of canned beans for a fraction of the price and none of the sodium usually found in canned beans.
Monica F February 25, 2011 at 08:07 am

Crystal-
I appreciate that the printer friendly version doesn’t come with advertisements or require color ink! I know that sounds silly, but I do. Thanks.
- Crystal February 25, 2011 at 09:45 am
  
  You are very welcome! Joy from FiveJs.com figured out how to pull off a very simple print-friendly version of recipes for me — and I’m thankful!
Heather @ Family Friendly Frugality February 25, 2011 at 08:16 am

Mmmm, yummy! I might try making this with some ground beef I have been needing to use up! My daughter LOVES beans and I know she’ll love this.
Liz M February 25, 2011 at 08:24 am

Sounds delicious! We’re all snowed in over here today, so I may have to give this one a try. Also, I LOVE your dishes! Very pretty.
Spendwisemom February 25, 2011 at 08:57 am

It has been below zero for a few days. This would taste great!
Kelley February 25, 2011 at 09:02 am

I have something similar with blackeyed peas and pork sausage. Let me know if you want to see it.
Alison February 25, 2011 at 11:40 am

Thanks, Crystal! I love chili and am always looking for new recipes.
cheryl February 25, 2011 at 04:57 pm

Someone else asked this already, but I didn’t see a response. What size cans of tomatoes?
- Crystal February 25, 2011 at 05:05 pm
  
  Just the regular size (14 or 15 oz.), though it wouldn’t hurt if it were larger.
Kristin February 25, 2011 at 05:41 pm

I saw this question earlier and was curious about the same thing, but I didn’t see any replies for it – does anyone know how well this recipe freezes?
mildred lane February 25, 2011 at 06:58 pm

going right now to make this. I have meat balls from The Angel Food Ministeries that I plan on using. thanks again.
Angela February 25, 2011 at 07:52 pm

Thank you for posting this! We had it for dinner tonight and loved it.