I always love when our grown kids come home for dinner. It is always a fun night, with a lot of laughter around our table and they are ALWAYS looking for a good, home-cooked meal from their Mom! (I made the mistake one night when I thought it would be
fun to order pizza….HUGE Mom fail) Dinner tonight was hearty, spicy, and delicious on a blustery Fall night!
Southwestern Black Bean and Corn Chowder
1 TBSP EVOO
1 Med yellow onion, chopped
2 garlic cloves, minced
2 cans of black beans, drained and rinsed
1 (14oz) can diced, fire-roasted tomatoes, undrained
1 (4oz) can chopped mild green chilies, drained
1 1/2 cups fresh or thawed frozen corn
1-1 1/2 tsp chili powder
1/2 tsp cumin
1/2-3/4 tsp smoked paprika (I love this stuff, so added a bit more)
3 cups veggie stock
Salt and Pepper to taste
In a large pot, heat the oil over medium heat. Add onion and garlic, cover and cook until softened
Stir in beans, tomatoes, chilies, corn, and spices. Add stock and season with salt and pepper.
Simmer until chowder is hot and flavors have developed 40-60 mins.
* I am sure this would also do great in a crock pot on low.
While serving chowder, garnish with diced avocado and a squeeze of lime.
Original: Vegan on the Cheap