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Vegetarian Chili Chowder

Vegetarian Chili Chowder

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Vegetarian

Nutrition

1/2 cup serving

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/4 cup onion
1 tbsp jalapeno pepper
1/4 cup celery chopped
1 clove garlic minced
2 tsp chili powder
1/2 tsp cumin ground
1/2 tsp paprika smoked
1 tsp dry mustard
1 cup tomatoes diced, no-added salt; undrained
1/2 cup tomato sauce no-added salt
1 cup mixed beans your choice: dark red kidney, white, black or pinto; drained and rinsed
1 cup potatoes diced
1/2 cup corn kernels
1/2 cup carrot diced
1/2 cup vegetable broth low-sodium
few grains chili powder chipotle
few grains pepper freshly ground
Tabasco sauce few grains (optional)

Instructions

Lightly spray non-stick medium saucepan with vegetable spray. Heat saucepan. Cook onion, jalapeno pepper, celery and garlic for about 2-3 minutes or until softened. Add spices; cook stirring, for 1 minute. Add tomatoes, tomato sauce, beans, potatoes, corn and vegetable stock; bring to a boil.
Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender and chowder has thickened. Season with pepper and chipotle chili if desired.
For added zing, add 1-2 mL (½ tsp.) Tabasco sauce.