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 Time 15 minutes
Cook Time 30 minutes
servings
Ingredients
- 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.
Comments
DELICIOUS!!!!
I am going to make this tonight. I am going to add 1/2 to 3/4 cup of red lentils for even more fibre and nutrients. It will help to thicken the chili too and why not add an extra pulse whenever you can? The liquid will need to be adjusted but that is not a problem.
Great idea, thanks for sharing:)