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