Tex-Mex Black Bean Chowder has just a little zip and a whole lot of flavor. The best part, is that this chowder is quick to make, so you can have it any night of the week!
Don’t you love a bowl of hot, creamy chowder on a cold winter night?
- 1 c diced red onion
- 2 Tb butter
- 1 lb lean ground beef (or bison)
- 1 sweet red bell pepper, diced (seeds discarded)
- 1 lb golden or red potatoes, diced (1/2 inch)
- 1 c frozen whole kernel corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz.) diced green chilies
- 1 quart chicken broth
- ¼ tsp black pepper
- ¼ tsp salt
- 1tsp cumin
- 2 tsp chili powder
- 1 c half & half
- 3 tb all-purpose flour
- 10 oz. cheddar cheese, shredded or cut in ½ inch cubes
- To begin, saute the onion, butter and ground beef together in a Dutch oven over medium heat. Do this until the onions are tender and the meat is browned, about 5 minutes.
- Drain off any excess grease if needed. I use a very lean bison and never have grease to drain.
- Add in the red bell pepper, potatoes, corn, black beans, diced green chilies, chicken broth, black pepper, salt, cumin and chili powder. Stir this all together.
- Bring this to a boil. Reduce the heat to medium low and simmer covered for 10-15 minutes or until the potatoes are fork tender.
- Whisk the half & half and flour together in a measuring cup until smooth.
- Turn the heat on the stove to medium high, just long enough to bring the soup to a boil.
- Pour in the cream mixture. Stir in and cook until the soup thickens slightly. This will only take a minute.
- Reduce heat to low. Add in the shredded or cubed cheese, and stir until it is melted in.
This recipe was shared in Meal Plan Monday on Southern Plate.