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.
what a colorful and delicious dish! no, i’d have no problem eating this year-round, and would do so with gusto!
i love beans. asking me to name my favorite bean recipe is ridiculous, but i’ll give you this one: http://asoutherngrace.blogspot.com/2010/01/rest-is-just-gravy.html. it’s the current preference. 🙂
I found a chili recipe years ago on All Recipes dot com. It uses 3 different beans and is absolutely delicious.
You can never go wrong with PW and I love white chili!http://thepioneerwoman.com/cooking/2010/01/simple-hearty-white-chili/
Yummy! beans rule in my house as well. My garden is tilled and ready to go. Now all I have to do is wait(sigh)and wait 🙂 I threw together a soup one evening and it came out pretty good. Tortellini & Veggie Soup
Sounds terrific. I love the combo of cilantro and lime.
This is my new favorite soup, black bean and sweet potato soup.
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
I love Cooking Light’s White Bean and Turkey Chili. Here is the link…yum
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.
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.
Here is my favorite chili as of right now, although things change every time I find another great recipe! http://lenny.machighway.com/~souther6/crock-pot-ancho-chili-with-beans/
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.
I love this white chili.
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.
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.
I love Rachel Ray’s meatless version: http://www.rachaelrayshow.com/food/recipes/black-bean-chili/
My favorite….make all the time..www.bushbeans.com/recipes/showRecipes.php?val=39
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.
Oh! I have a favorite from Eating Well magazine:
It is awesome!!!! 🙂
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.