Southwestern Bean Chowder
Ingredients
- 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided ⓘ
- 1 medium onion, chopped ⓘ
- 1/4 cup chopped celery ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 2 garlic cloves, minced ⓘ
- 3 cups vegetable broth ⓘ
- 1-1/2 cups frozen corn, thawed ⓘ
- 1 medium carrot, shredded ⓘ
- 1 can (4 ounces) chopped green chilies ⓘ
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder ⓘ
- 4-1/2 teaspoons cornstarch ⓘ
- 2 cups 2% milk ⓘ
- 1 cup shredded cheddar cheese ⓘ
- Minced fresh cilantro and additional shredded cheddar cheese, optional ⓘ
Instructions
- In a small bowl, mash one can beans with a fork; set aside.
- In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition & Diet Analysis (per serving)
1032
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).