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For 4 Person(s)
Ingredients
- 1/4 cup (60 ml) chopped onion
- 1 tbsp (15 ml) finely chopped jalapeño pepper
- 1/4 cup (60 ml) chopped celery
- 1/2 cup (125 ml) diced carrots
- 1 garlic clove, minced
- 1 tbsp (15 ml) canola oil
- 2 tbsp (10 ml) chili powder
- 1/2 tsp (2 ml) cumin
- 1/2 tsp (2 ml) smoked paprika
- 1 tsp (5 ml) mustard powder
- 1 cup (250 ml) no salt diced tomatoes with juice
- 1/2 cup (125 mL) no salt tomato sauce
- 1 cup (250 ml) canned mixed beans, rinsed and drained
- 1 cup (250 ml) diced potatoes
- 1/2 cup (125 ml) frozen corn kernels
- 1/2 cup (125 ml) low-sodium vegetable broth
- 1 tsp chipotle chili pepper
- 1/2 tsp (2 ml) ground black pepper
- Tabasco sauce to taste (optional)
Directions
In the saucepan, sauté onion, jalapeño pepper, celery, carrot, and garlic in canola oil for 2 - 3 minutes or until softened. Add chili powder, cumin, paprika, and mustard powder. Cook for another minute. Add tomatoes, tomato sauce, beans, potatoes, corn, and vegetable broth; bring to a boil.
Reduce heat and simmer for 15 - 20 minutes or until potatoes are tender and chowder has thickened. Season with chipotle chili pepper and pepper.
For added zing, add Tabasco sauce to taste.
Recipe notes
Makes: 6
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