{ 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)
1/4-1/2 c fresh cilantro

Garnishes:
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, corn, and cilantro and stir to combine.
• Heat through.
• Serve with any or all of the garnishes.