Southwestern Bean Chowder

71
Southwestern Bean Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cans (15oz each) white kidney or cannellini beans, rinsed & divided

  • 1

    med onion, chopped

  • ¼

    C chopped celery

  • ¼

    C chopped green pepper

  • 1

    TBL olive

  • 2

    garlic cloves, minced

  • 3

    C vegie broth

  • 1-½

    C frozen corn, thawed

  • 1

    med carrot, shredded

  • 1

    can (4oz) chopped green chilies

  • 1

    TBL grd cumin

  • ½

    tsp chili powder

  • 4-½

    tsp cornstarch

  • 2

    C milk

  • 1

    C (4oz) shredded cheddar cheese

  • minced fresh cilantro

  • additional shredded cheddar cheese

Directions

in sm bowl, mash one can beans w/ fork set aside in dutch oven, saute onion, celery & pepper in o8l until tender add garlic cook 1 min longer stir in mashed beans, broth, corn, carrot, chilies, cumin, chili powder & remaining beans bring to boil reduce heat simmer uncovered for 20 min combine cornstarch & milk until smooth stir into bean mixture bring to boil cook & stir for 2 minutes or until thickened stir in cheese until melted serve w/ cilantro & additional cheese if desired


Nutrition

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