Southwestern Bean Chowder
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Ingredients
- 2 cans (15oz each) white kidney or cannellini beans, rinsed & divided
- 1 med onion, chopped
- 1/4 C chopped celery
- 1/4 C chopped green pepper
- 1 TBL olive
- 2 garlic cloves, minced
- 3 C vegie broth
- 1-1/2 C frozen corn, thawed
- 1 med carrot, shredded
- 1 can (4oz) chopped green chilies
- 1 TBL grd cumin
- 1/2 tsp chili powder
- 4-1/2 tsp cornstarch
- 2 C milk
- 1 C (4oz) shredded cheddar cheese
- minced fresh cilantro
- additional shredded cheddar cheese
Details
Servings 8
Preparation
Step 1
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
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