Tex-Mex Black Bean Chowder
Servings: 6
Ingredients
- 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
- 15 oz black beans 1 can, drained and rinsed
- 4 oz diced green chilies 1 can
- 1 quart chicken broth
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 c half & half
- 3 Tb all-purpose flour
- 10 oz cheddar cheese shredded or cut in 1/2 inch cubes
Instructions
- To begin, sauté 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.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/tex-mex-black-bean-chowder-2/Nutrition
Serving: 1c | Calories: 631kcal | Carbohydrates: 40g | Protein: 41g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1180mg | Fiber: 6g | Sugar: 8g
