Southwestern Bean Chowder

An easy vegan-friendly chowder with a southwestern twist. Gluten-free.

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Ingredients

1. 30 ounces (2 15-oz cans) White Kidney Beans with liquids
2. 1 Medium Onion
3. ¼ cup Chopped celery
4. ¼ cup chopped green pepper
5. 1 Tbsp Olive Oil
6. 2 Garlic Cloves, Minced
7. 2 cups Vegetable Broth
8. 1 Medium Carrot shredded
9. 4 oz Chopped green chilies
10. 1 Tbsp Ground Cumin
11. ½ tsp Chili Powder
12. 2 cups Almond Milk, unsweetened
13. 4 oz Shredded Cheddar-Flavored Vegan Meltable Cheese Alternative or homemade Easy Vegan Cheese
14. ⅛ cup Cilantro

Directions

1. In a small bowl, mash 15 oz of beans and set aside.
2. In a Dutch oven, sauté the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer.
3. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder, and remaining beans.
4. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
5. Combine corn starch and milk until smooth. Stir in bean mixture.
6. Bring to a boil; cook and stir for 2 minutes or until thicken.
7. Stir in cheese until melted.
8. Serve with cilantro.

• Serving Size: 1½ cups / 340 ml
• Exchanges per Serving: 2 Carb, 1½ Protein

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