Spicy Black Bean Corn Chowder

Spicy Black Bean Corn Chowder

Today I wanted to share with you an easy, tasty recipe for Spicy Black Bean Corn Chowder. While in Napa with Bush’s Beans a few weeks ago, I enjoyed a quick chili/chowder recipe, Spicy Black Bean and Corn Chowder, with yummy Sonoma Pesto.

I know we’re moving into Spring and out of typical chili/chowder season but I think you’ll find that this one is a good year round version. Packed with peppers, black beans, sweet potato, corn and spinach it’s a satisfying and tasty meal. You could always change it up with your own fresh herbs and veggies from the summer garden.

Spicy Black Bean Corn Chowder A recipe for Sonoma Pesto accompanies the chowder recipe. The pesto, pretty similar to the Cilantro Roasted Pepper Pesto recently posted here, is a nice addition to the chowder but you could certainly top it with sour cream, or your favorite cheese – or both!

Be sure to keep this recipe in your back pocket for a quick, go-to dinner. It’s really an easy and tasty dish. Plus it’s healthy!

And while we’re on the subject of beans, my good friend Michelle at What’s Cooking has a post that discusses the…um…side affects, shall we say, from eating beans. Michelle explains, in a brief scientific way, what is happening to produce gaseous escapeous from eating beans, not to mention a great, kid friendly recipe called “Step on the Gas Baked Beans.” Be sure to check it out.

Spicy Black Bean Corn Chowder

BUSH’S® Spicy Black Bean and Corn Chowder
Created for BUSH’S®Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, mom and author of “The Sonoma Diet.”
Serves: 6 to 8 appetizer servings     Preparation time: 15 minutes     Cooking time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 pinch favorite dry chile or chipotle powder, to taste
  • 1 cup chopped red peppers
  • 1 cup chopped green peppers
  • 2 cans (15 ounces) BUSH’S® Black Beans or BUSH’S® Reduced Sodium Black Beans, with liquid
  • 1 cup peeled, diced sweet potato
  • 1 cup frozen corn kernels, thawed
  • 2 cups cleaned baby spinach
  • 1 teaspoon fresh lime juice
  • salt and black pepper, to taste

*Optional Toppings

  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons salsa fresca (purchased)
  • 2 tablespoons reduced-fat yogurt

Directions:

- Place olive oil in a sauce pot. Add onions and cook until caramelized.

- Add garlic and spices, cook until aromatic. Add peppers, sauté 5 minutes.

- Add beans with liquid. Bring to a simmer, cook 10 minutes. Add sweet potato; simmer 10 minutes or until tender.

- Add corn and spinach. Bring to a simmer until the spinach wilts.

- Adjust seasoning with lime, salt and pepper. Add *optional toppings (one option is the Sonoma Pesto; see below), as desired.


Sonoma Pesto
Created for BUSH’S® Beans by Connie Guttersen, R.D., Ph.D., nutrition instructor at The Culinary Institute of America, mom and author of “The Sonoma Diet.”

  • 1 bunch fresh cilantro
  • 1 each serrano chile
  • 1 tablespoon pine nuts or peanuts
  • 1 clove garlic
  • 2 ounces extra virgin olive oil
  • 1 each lime juiced with zest
  • salt and black pepper, to taste
  • 2 tablespoons salsa verde (purchased)

Directions:

- Combine all pesto ingredients in a blender. Blend until smooth. Adjust seasoning with salt and pepper.

- Drizzle the pesto on top of the chile verde and finish with salsa verde, as desired.

For more family favorite recipes, visit www.VegetableWithMore.com.

Comments

  1. 1

    says

    I love this bean chowder with the greens (I add about 2 cups of kale or spinach just before serving!)….sooo good even cold, but I am weird, I love white beans, peruvian beans, navy beans…just NOT garbanzo beans!

    http://www.spinachtiger.com/SpinachTiger.com/Home/Entries/2009/5/25_Bean_Soup_with_Bacon_and_Crunchy_Rice.html

    the olive oil in your giveaway is the kind i use!!! daily, well when cooking with olive oil…it is the BEST! and is in this recipe as well!

  2. 3

    Marcy says

    The cilantro, peppers and lime juice sound SO good…but I want to scoop it with tortilla chips and eat it as a dip :)

  3. 5

    Kim OBrien says

    well, I am not one for going to too much trouble for my chili; so, I get some help from Publix. I use their Mild chili mix; add 1 can Bush’s kidney beans; one large can of petit diced tomatoes; and 1 tsp. garlic powder. Mix all this with about one pound of lean beef and let it simmer a bit. I top mine off with cheddar cheese and sour cream.

  4. 9

    Marcy says

    Forgot to link my recipe to my earlier comment…it’s TACO SOUP and one of my faves…shared at a Weight Watchers meeting…low cal and very good.

    1 lb lean ground beef
    1 large onion, chopped
    1 can kidney beans, undrained
    1 can fat free refried beans
    1 can black beans
    1 can Mexican style chili beans undrained or pinto beans
    1 16 oz can whole corn, undrained
    1 16 oz can chopped tomatoes, undrained (I use 32 oz. can – I love tomatoes!)
    1 15 oz can tomato sauce
    1-1/2 cups water
    1 can chopped green chilies or 1 can Rotel
    1 pkg dry taco seasoning
    1 pkg Hidden valley ranch dressing mix (NOT buttermilk)
    Cook beef and onions until beef is browned and drain. Mix beef & onions with other ingredients in a large pan (soup pot). Bring to a boil, reduce heat and simmer for 15 min.
    Makes 3-1/2 qts. of soup. Freezes well and can be kept frozen for up to 3 months.

  5. 10

    says

    I very seldom make chili the same way twice…but I do have a basic recipe that I have had since I first got married…I start with this and add to it depending on how much I need.

    1 lb. ground chuck, browned and drained
    1 onion minced in food processor
    1 clove of garlic minced
    1 can diced tomatoes (I like the kinds with garlic, onion and basil in them)
    1 can kidney beans
    1 can tomato soup
    1 pkg. McCormick chili seasonings
    Throw it all in a pot and cook for at least 30 minutes.

  6. 12

    says

    Our traditional standby is to brown a pound of ground beef and mix with 1 can of Ranch Style Beans, 1 can of tomato sauce, and various spices depending on our mood (chili powder, seasoned salt, cumin, cayenne, etc.) It’s quick and hits the spot!

  7. 14

    says

    That sounds delicious. My hubby loves black beans and anything you put them in.

    My chili recipe isn’t really chili. But it’s what my mother-in-law always fixed for her boys. Plus this is a play by ear kind of recipe. So here goes:

    1 1/2 lbs. ground hamburger meat
    1 onion, chopped
    1 can tomato sauce
    1 can Bush’s Chili Beans in Medium Sauce
    ketchup
    Chili powder

    Saute’ onions in large pot. Add ground beef and brown. Add tomato sauce, beans and a little ketchup. Season with chili powder to taste. (I sometimes use a can of Rotel tomatoes and green chilis just for extra punch.)

    Let simmer on stove for about 30 minutes. Keeping it in the fridge overnight and warming it up the next day gives the flavors time to meld. It usually doesn’t make it to the fridge around here, though.

    Serve with a dollop of sour cream, shredded cheddar and tortilla chips for a satisfying meal.

  8. 15

    missinmountains says

    That looks very good, one i will try. You just can’t go wrong w/cilantro can you?! yum.

    We especially like this bean recipe:

    “Italian Style Garbanzo Beans and Sausage” from Bush Beans.
    I found the recipe on a can of garbanzo beans a long time ago.
    I looked it up online so i could post it here for reference.

    http://www.bushbeans.com/recipes/showRecipes.php?val=165

    Fast, easy, very good and is extra awesome w/ Ree’s Buttered Rosemary Rolls found here:

    http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/

  9. 16

    missinmountains says

    sorry about those ‘links’. guess if you wanna use them you’ll have to copy and paste. don’t know what i did.

  10. 17

    julie says

    I make a great white chili with Great Northern Beans, salsa, pepperjack cheese, chicken, and cummin. DON’T rinse the beans! cook for a couple hourse or put it in the crockpot.

  11. 19

    says

    Truthfully my favorite chili recipe came from my mother-in-law, but it’s in my head, not written down anywhere. It’s one of those “watch and do” recipes that gets passed down from one kitchen cook to another…a dash of this, and a pinch of that. I’ve realized that recipe is a family heirloom! It NEEDS to be written down for my daughters. I’ll work on that one SOON, but until then one of the more flavorful “Bean-in” chili recipes I’ve had of late is the one from your site – finally tried it and loved it!

    http://www.shewearsmanyhats.com/2009/09/white-bean-chicken-chili/

    Thanks for giving us a white chili recipe, and thanks for the kick in the….I’ll get right on gettin’ my MIL’s chili recipe on paper!!

  12. 20

    Sybil Clark says

    A favorite easy recipe I came up with. You add anything additional you want. No wrong way to make it.

    Chili Taco Salad

    1 lb. ground beef
    1 can diced tomatoes or fresh
    1 1/2 pksg. taco seasoning
    1 can Bush pinto beans
    lettuce, tomatoe,tortilla or corn chips, sour cream, grated cheese.

    Brown ground beef and drain. Add taco seasonings and water per instructions on pkg., add 1 can Bush pinto beans drained and rinsed. Stir in tomatoes and any additional spices you want. I sometimes add garlic powder and more chili powder.
    Layer plate with chips, pile on the sauce. Top with shredded cheese, lettuce and tomato and a dollop of sour cream. YUM! Bush beans are the only kind to buy.

  13. 22

    Sharon says

    I found a chili recipe years ago on All Recipes dot com. It uses 3 different beans and is absolutely delicious.

  14. 27

    says

    OK, it was not nice of you to remind me to read this right at lunch time. YUMMY! photos and I’ll bet that is also yummy. I love my white bean chicken chili and the best part of it is the aroma as I walk into the house from work and smell as it’s cooked in the crockpot all day.

    White Bean and Chicken Chili
    ½ T. olive oil, divided
    1 onion, chopped
    1 pound boneless, skinless chicken breast, cut into ½” pieces
    1/8 tsp. salt
    Freshly ground black pepper to taste
    8 carrots, peeled, and chopped
    4 celery stalks, chopped
    5 cups of reduced-sodium chicken broth
    2 cups cooked cannelinni or navy beans or 1 15 oz. can navy beans
    2 cups frozen corn, thawed
    1 (4.5 oz.) can of green chilies
    ½ tsp. cumin
    ½ tsp. chili powder
    1 lime, cut into 8 wedges
    Warm oil in a Dutch oven over medium-high heat. Add the onions and chicken; season with salt and pepper. Sauté for 5 minutes, stirring occasionally. Add carrots and celery; sauté 5 minutes, stirring occasionally. Add chicken broth, beans, corn, green chilies, cumin, and chili powder. Bring to a boil, lower to medium heat, and simmer 15 minutes until chicken is cooked through and vegetables are tender. Ladle soup into bowls and serve with a lime wedge.

    Nutrition Information (per 1/8 recipe): 240 cal, 24 g protein, 4 g fat, <1 g sat. fat, 0 g trans fat, 29 g carb, 8 g fiber, 48 mg chol, 528 mg sodium. 1 serving equals: 2 vegetable, 1 protein

  15. 29

    Mary says

    Chili Chips n’ Cheese (slowcooker)

    2 cans black beans, undrained
    1 can corn, undrained
    1 28oz can crushed tomatoes
    1 package lean ground beef, cooked and drained
    1 packet taco seasoning
    1 packet ranch dressing mix
    chili powder to taste

    Combine everything in the crockpot and cook on High for 3 hours. Top with shredded cheese, sour cream, and serve with tortilla chips.

  16. 30

    Cherese says

    I found this recipe online. I can’t remember the website, but it is a very good chili recipe. I usually add meat when I make it (What can I say? We are a meat eating family!). Depending on what is in the freezer, I may use venison, beef, or lamb (not my favorite). We have also eaten vegetarian. I top mine with cheese, sour cream, and onions.

    Three Bean Chili

    • 2 Tablespoons olive oil
    • 2 medium onions, chopped
    • 1 medium red pepper, chopped
    • 1 medium green pepper, chopped
    • 1 large jalapeno pepper, chopped
    • 6 cloves garlic, minced
    • 1 cup beer
    • 2 16 oz. cans diced tomatoes
    • 1 14 oz. can black beans
    • 1 16 oz. can dark red kidney beans
    • 1 tablespoon ground cumin
    • 2 tablespoons chili powder
    • 1 tablespoon hot pepper sauce
    • 1 teaspoon salt
    • 1 can vegetarian refried beans with chilies

    In a large pot, add olive oil and warm over medium heat. Add onion, peppers, and garlic. Saute for 5 minutes or until softened. Add beer and stir well. Add tomatoes, black beans and kidney beans, stirring well to combine. Add cumin, chili powder, hot sauce and salt. Stir in refried beans to thicken chili. Reduce heat to low and simmer for 15 minutes.

  17. 32

    Tracey says

    I am pitiful, pathetic and downright loathsome. I cheat and go with the chili mix in a bag. It seems so much easier than measuring all those spices. I do doctor it up with dried chipotle chiles, green pepper, onion and smoked paprika. It is never the same pot of chili as I always try to do something a bit different.

  18. 34

    Margaret says

    I make what my family calls “Saturday Stuff”. It’s a can of baked beans, a can of kernel corn, a package of weiners cut in disks, and about 1 cup of ground meat seasoned with taco seasoning. Mix together, heat until weiners are heated through. Serve with either one or all: cheese, sour cream, corn chips.

  19. 35

    Deanna says

    Chili

    1 pound ground beef
    1 cup chopped onion
    1 1-lb can (2 cups)tomatoes, cut up
    1 1-lb can (2 cups)dark red kidney beans, drained
    1 8-ounce can tomato sauce
    1/2 tsp salt
    1 to 2 teaspoons chili powder
    1 bay leaf

    Cook meat and onion until browned. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. 4 servings.

  20. 37

    Dee Cuculic says

    My favorite….make all the time..www.bushbeans.com/recipes/showRecipes.php?val=39

  21. 38

    says

    I love Ham and Baby Lima Bean soup.

    Follow instructions on the bag of baby lima beans to presoak or soak overnight.Use leftover ham bone with some ham still on it. Boil covered in water. Season with salt and pepper. Add soaked lima beans and simmer for an hour or two. Flavor gets more intense the longer you cook it. Pull ham off of bone and add back to soup. Can also add onions, celery, carrots or sweet potato if you want.

  22. 40

    May says

    my grandmother’s black bean soup:
    2 cups chopped onions
    1 cup chopped celery
    1 c chopped carrot
    1/2 tsp thyme
    1 bay leaf
    2 cups dried black beans, soaked over night and drained
    6 cups beef broth
    1/4 cup lemon juice
    3 TBS butter
    2 slices of country ham or 1 ham hock
    1/3 cup dark rum (optional)

    Cook 1st 4 ing in butter.
    Add ham, beans, broth and 4 cups water. Simmer uncovered for 3 hours.
    Take some beans out and blend in blender to desired thickness
    Add rest of ingredients
    Garnish with parsley, hard boiled eggs, or lemon slice.

  23. 44

    vetmed says

    This is a favorite soup we are making this weekend

    Minestroni

    1 1/2 lbs italian sausage cooked with
    2 large onions, chopped
    Drain grease and add
    3-4 medium carrots, peeled and chopped
    4 ribs of celery, chopped
    5 cloves of garlic, minced
    2 summer squash, sliced
    cook a few minutes and add
    1 quart beef broth or boullion
    2 cans green beans, rinsed
    2 cans tomatoes
    2 t italian seasoning
    2 cans pinto beans or garbanzo or black beans, rinsed
    3-4 cups of fresh washed spinach
    simmer about an hour and add
    1 c pasta (macaroni, shells, tortellini, ect)
    add water as needed and simmer another 15-20min and serve with garlic bread and cheese!

    Enjoy!

  24. 45

    Tisha says

    This is one of our favorites to throw together quickly.

    Cannellini Stew with Sausage and Kale and Cheese Toasts

    Serves: 6

    Ingredients:
    2 tsp vegetable oil
    2 clove minced garlic
    4 smoked fully cooked chicken & apple sausages, sliced 1/4-inch
    2 c water
    2 c fat-free, less-sodium chicken broth
    2 15-oz cans cannellini beans or other white beans, rinsed and drained
    4 c chopped kale
    1/2 tsp black pepper
    1/4 tsp crushed red pepper
    1/8 tsp salt
    2 tbsp fresh lemon juice
    6 tbsp shredded provolone cheese (1 1/2 ounces)
    6 1-oz slices French bread baguette

    Instructions:
    Preheat broiler.

    Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

    While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

  25. 50

    Teri says

    I like it fast and simple

    1lb of ground beef, browned
    1 14oz can of red kidney beans
    1 14oz can of diced, spiced tomato
    1 packet of any brand of chili seasonings

    Mix together and simmer on very low heat for 30 min.

    Fast and simple

  26. 51

    says

    I like to make it with ground turkey or chicken and black beans. And I’m a cheater. I just get the chili packs and follow the recipe on the back and add stewed tomatoes and of course replace with ground chicken or turkey and black beans.

  27. 54

    says

    This looks fantastic! Question about the pesto, you have in the directions “1 each serrano chile”. Is there supposed to be one serrano pepper or another kind as well?

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