For 4 Person(s)
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.