Black Bean Vegetable Chowder.

With the ongoing trend of vegetarian recipes since the past few posts, I continue it again by posting a really nice and simple chowder I found in Betty Crocker’s Vegetarian cooking.



Ingredients:



1 ½ cups Black beans
1-cup broccoli
½ cup frozen corn
¼ cup frozen green peas
½ cup chopped onion
2 cups Low fat milk
1-cup veggie stock
1 tsp garlic powder
1 tsp ground cumin
1 ½ tbsp whole-wheat flour
½ cup Monterey jack cheese
2 tbsp olive oil
1/8 tsp crushed red pepper flakes
1 tsp Jalapeno hot sauce
Salt & pepper

Preparation:

Heat EVOO, cook onion, stirring occasionally until crisp tender. Mix flour, cumin, garlic powder and paprika in a bowl, whisk in the milk and add this mixture to the onions. Stir in the vegetables. Heat to boiling and stir. Keep it on heat for about 1 minute.

Remove from heat and add the cheese until melted. Add the cilantro and serve with chopped scallions on top.

Serves 4

Per serving
Calories- 264 Carbohydrates- 15g Fiber- 4 g Protein- 6 g

PS- I added some jalapeno hot sauce for myself to just give it some Zzing.