This time of year calls for warm, sustaining food made from ingredients you already have at home. Black Bean Chowder is super versatile and can be made to accommodate both vegetarians and meat eaters alike! By adding some cheese, sour cream and tortilla chips even your pickiest eaters will be willing to try some!
I like to start with a base of black beans but it is easy to use whatever beans you have on hand either from the can or precooked from dry. (For instructions on how to cook your black beans in the instant pot check out this post: https://investmentcooking.com/2019/10/03/healthy-eating-on-a-budget/ )
Vegetarian Accommodation:
I like to cook the chowder without the meat and then I scoop some out for the vegetarian before adding the meat for everyone else.
Equipment:
Serve Black Bean Chowder with:
- Grated Cheese
- Sour Cream
- Guacamole
- Tortilla Chips
Black Bean Chowder
A hearty and delicious chowder made from ingredients you already have at home.
Prep Time15 mins
Cook Time30 mins
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2 large carrots chopped
- 2 cloves garlic minced
- 3-15 oz. can black beans undrained I use my cooked beans from the freezer
- 2 tablespoons taco seasoning
- 1-8 oz can tomato sauce
- 2 quarts chicken or vegetable stock
- 1 ⁄2 cup cooked brown rice
- 1 ⁄2 pound cooked ground beef
- 1 1 ⁄2 cups frozen corn
Instructions
- Sauté vegetables in oil
- Add stock and remaining ingredients and continue a very gentle boil about 30 minutes until chowder is slightly thickened
- Top each bowl of soup, as desired, with: grated cheddar cheese, avocado, sour cream
Notes
For vegetarian version use vegetable stock and leave out the ground beef
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