Home » Recipes I Love » Southwestern Black Bean and Corn Chowder

Southwestern Black Bean and Corn Chowder

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

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

 

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2 thoughts on “Southwestern Black Bean and Corn Chowder

  1. You got me when you said “crockpot.”
    Ok, really dumb question here–do you eat this hot or cold? When I think of chowder, I think of hot. But you got the tortilla chip in there, some I’m thinking salsa. Which makes me wonder–serve this hot or cold?

    • Hi There.
      This is served hot. I will eat it with some tortilla chips on the side, and my family likes to put their chips into the chowder. Kind of like a tortilla soup. Either way, it is super good, healthy and easy!!

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