Menu Enter a recipe name, ingredient, keyword...

Southwestern Bean Chowder

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Southwestern Bean Chowder 0 Picture

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

Review this recipe