Spicy Black Bean Corn Chowder

Today I’m sharing 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.

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.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!

A quick chili chowder recipe, Spicy Black Bean and Corn Chowder, with yummy Sonoma Pesto.

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
 
Prep time
Cook time
Total time
 
A healthy and hearty chowder with simple ingredients.
Author:
Recipe type: Appetizer
Serves: 6-8
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
Instructions
  1. Place olive oil in a sauce pot. Add onions and cook until caramelized.
  2. Add garlic and spices, cook until aromatic. Add peppers, sauté 5 minutes.
  3. Add beans with liquid. Bring to a simmer, cook 10 minutes. Add sweet potato; simmer 10 minutes or until tender.
  4. Add corn and spinach. Bring to a simmer until the spinach wilts.
  5. Adjust seasoning with lime, salt and pepper. Add *optional toppings (one option is the Sonoma Pesto; see below), as desired.
Notes
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.”

Sonoma Pesto
 
A simple condiment to add to any soup or stew.
Author:
Recipe type: Appetizer
Ingredients
  • 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)
Instructions
  1. Combine all pesto ingredients in a blender. Blend until smooth. Adjust seasoning with salt and pepper.
  2. Drizzle the pesto on top of the chile verde and finish with salsa verde, as desired.
Notes
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.”

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