Brown Bean Chowder

Brown Bean Chowder

Tonysgirl 0

"This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years."

Ingredients 3 h 10 m {{adjustedServings}} servings 253 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1117 mg
  • 45%

Based on a 2,000 calorie diet

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  1. Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
  2. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
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Reviews 29

  1. 33 Ratings

Marsha R.

I was one of those kids growing up in the 60s & 70s in Tulsa and have wanted this recipe for years. It is one of the best. Thank you so much for sharing this recipe...what wonderful memories this brings back...and yes you have to have cinnamon rolls with it for "tradition". My husband will be thrilled (he went to school in Tulsa in the 70s)as this was one of his favorites.


It is really good and filling. has a lot of room for personalization


This is my dear Grandma's recipe. She was a dietician and ran Tulsa's John Ross Elem school cafeteria for several generations. This tastes very similar to Campbell's fiesta chili beef soup. I let it cook about 30 min longer for flavors to blend. I cut the salt down to only a tsp. but you can do this to taste. Great for picky eaters as there are no chunks of tomato or onion or other undesirable veggie. I serve this with cinnamon rolls, because that is how the schools always served it, so it's tradition. Delicious! Never any leftovers here.