Vegetarian Chili ChowderFeatured

Vegetarian Chili Chowder

If you like things spicy, add a little Tabasco sauce to taste.

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Ingredients

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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