Spicy Black Bean Corn Chowder
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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.
- 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
- 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.”
A simple condiment to add to any soup or stew.
- 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)
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 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!
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!
Wow – that soup is so PRETTY! It is so colorful and looks delish. Here is my favorite chili: http://www.howsweeteats.com/2009/10/26/chunky-fire-roasted-chili/
The cilantro, peppers and lime juice sound SO good…but I want to scoop it with tortilla chips and eat it as a dip 🙂
My favorite chili is turkey chipotle chili
I’m actually making it again this weekend and hoping to update the pictures! haha this was one of my first ever posts, and you can tell!
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.
Here’s one I put together a few weeks ago and we really liked it! Black and White Bean Soup: http://www.lanascooking.com/2010/03/02/black-white-bean-soup/ And, yes, I do use Bush’s Beans…always.
Your black bean and corn chowder looks very tasty. I’ll be giving that one a try real soon!
Well your receipe looks yummy! Can’t wait to try it BUT this isn’t a soup or chowder BUT it does have beans and is yummy too!
(and this is another Cara not me!)
I love this chili because it has a different twist and it’s silky smooth! Thanks for the giveaway!
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.
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.
I just love my chili SPICY!
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!
I LOVE chili!! Here is one of my Fave’s…
I tried it recently and it was so very good 🙂
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
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.
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.
Fast, easy, very good and is extra awesome w/ Ree’s Buttered Rosemary Rolls found here:
sorry about those ‘links’. guess if you wanna use them you’ll have to copy and paste. don’t know what i did.
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.
Here’s my recipe for Simple Hummus and Carrot Soup:
Thanks for the chance to win!
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!
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!!
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.