Vegetarian Chili Chowder
Votes: 19
Rating: 3.84
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Vegetarian Chili Chowder
Mixed beans (your choice: dark red kidney, white, black or pinto), and potatoes give this vegetarian chili some substance. Serve with whole wheat bread to make a complete protein.
Prep Time15minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. 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.
  2. 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.
  3. For added zing, add 1-2 mL (½ tsp.) Tabasco sauce.
Notes
Vegetarian Chili Chowder
Votes: 19
Rating: 3.84
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Vegetarian Chili Chowder
Mixed beans (your choice: dark red kidney, white, black or pinto), and potatoes give this vegetarian chili some substance. Serve with whole wheat bread to make a complete protein.
Prep Time15minutes
Cook Time30minutes
Servings: servingsUnits:
Instructions
  1. 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.
  2. 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.
  3. For added zing, add 1-2 mL (½ tsp.) Tabasco sauce.
Notes
Comments