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Brown Bean Chowder

Brown Bean Chowder


"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."
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3 h 10 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

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 thi...

Most helpful critical review

This was cheap and fairly easy. I thought it was a decent base recipes, but it needed some spice. The whole thing took a long time from start to finish. I was left thinking that the flavor wasn'...

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Least positive

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 thi...

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 le...

This is a classic I found this recipe last winter when we were snowed in and needed variety with stuff we had on hand this simple recipe can be easily divided so kids get mild and add to the adu...

This is an all time favorite at our house.

This recipe is fantastic! I'm not from Tulsa so I'd never had it before, but even my picky non-bean-eating teenager gobbled it up. My only suggestion is to add a little hot sauce to the bowl w...

OMG This is sooooooo yummy. It is so filling and was a TPS kid of the 60's & 70's and longed to taste it again!! Just as I remembered. I only wish I had that cheesy noodle casserole recipe fr...

I made this with canned pinto beans, played around with the seasonings until it was how we like them, and I omitted the breadcrumbs as it was plenty thick enough already. Served over plain steam...

reduced salt by 1 tsp and added 3/4 tsp Worcestershire sauce. It really brought out the flavors. Also used 4 slices of bread to make fresh breadcrumbs instead of dried.

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