Tuesday, October 23, 2012

{ MEXICAN CHOWDER }

This is my adaptation of this Forks Over Knives recipe. Easy and delicious!

3/4 c. sweet onion, finely diced
2 garlic cloves, pressed or minced
1 red bell pepper, seeded and diced
1 T. chili powder
1/2 t. paprika
1/2 t. cumin

2 c. water
1/3 c. almonds
1/4 c. nutritional yeast
2 T. ketchup
1 T. miso
1/2 t. salt
juice from 1/2 lime

1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained and rinsed (or 1 1/2 c. frozen corn)

Garnishes:
chopped cilantro
green onions
corn chips
lime wedges
pepper
avocado

  • Saute onions and garlic until translucent.
  • Add red bell pepper and spices and saute a few more minutes.
  • Meanwhile, blend water through lime juice until very smooth.
  • Pour sauce over onions and peppers.
  • Add beans and corn and stir to combine.
  • Heat through.
  • Serve with any or all of the garnishes.

2 comments:

Jenni S said...

This is the best soup ever. Thank you so much. We've made it many times and my kids and many friends love it as well. Thanks for sharing! :)

Rachel said...

We have made this several times now - it is definitely one of our faves we've tried so far on your site! So delicious! Thanks so much for introducing it to us!