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Monday, September 18 2017

Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian meals for pasta, pizza, soup, and sandwiches, these simple dinners transition from stove top to table in less than an hour.

INGREDIENTS

2 - tablespoons butter
1 - cup chopped onion
3/4 - cup chopped red sweet pepper
2 - cups chopped round red potatoes
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen corn
2 - 4 ounce cans chopped green chiles
4 - cups reduced-sodium chicken broth or vegetable broth
1 1/2 - teaspoons chili powder
1/2 - teaspoon ground cumin
1 - cup half-and-half
3 - tablespoons all-purpose flour
2 - cups shredded cheddar or Monterey Jack cheese (8 ounces)
2 - tablespoons snipped fresh cilantro
Chopped fresh tomato (optional)


DIRECTIONS

In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.


In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
Nutrition Facts (Texas Spicy Black Bean Chowder)


Per serving: 394 kcal cal., 22 g fat (13 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 64 mg chol., 1019 mg sodium, 34 g carb., 6 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:53 pm   |  Permalink   |  0 Comments  |  Email
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