Spicy Black Bean Corn Chowder
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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.
Spicy Black Bean Corn Chowder
A healthy and hearty chowder with simple ingredients.
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
- 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.
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.
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
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.
I love this Chicken Tortilla Soup with Black Beans
http://www.goodlifeeats.com/2009/12/chicken-tortilla-soup.html
My dirty little chili secret is Wick Fowler’s 2 Alarm Chili Mix, found at your local grocery store for around $3. It has, to my taste, the perfect seasoning combination and I don’t add anything else except a bit more salt. And beans. You can even get it at Amazon.com http://www.amazon.com/Wick-Fowlers-Products-2-Alarm-Chili/dp/B000H2998U
Ooooo, that looks wonderful! Here’s a link to my fav baked bean recipe http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/best-ever-baked-beans/. It’s sweet and spicy and delish!
It’s not chili, chowder or soup, but it definitely uses a lot of beans. I hope you enjoy it.
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!
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.
Hey, I know I can’t win but your post is beautiful! 🙂
Miss ya!
My favorite chili is my grandma’s white chicken chili. I don’t have a recipe for it, but I love this recipe:
http://annies-eats.com/2010/03/10/chicken-chili/
and I use a can of white kidney beans! I especially love the big fritos scoops! mmmm!! =)
Oh How we have following in love with this reacipe. Nothing better then
slow cooked Chicken Taco Soup..
http://vegetablewithmore.allrecipes.com/Recipe/Recipe.aspx?nprid=70343
Enjoy!!
My favorite, http://thepioneerwoman.com/tasty-kitchen/recipes/soups/black-white-chicken-chili/
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
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.
I love white chicken chili topped with cilantro, except this recipe uses dried beans , I use canned like Bush’s.
http://thepioneerwoman.com/tasty-kitchen/recipes/soups/white-chicken-chili-7/
Thanks for leaving me a comment! Great blog you have here and the pictures are just bursting with color! I’ll be following you! ^_^
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?