Roasted Red Pepper Chowder
13 ingredients
4 steps
Ingredients
- 2 whole Red Bell Pepper
- 1 Tablespoon Olive Oil
- 1 whole Medium Yellow Onion, Chopped
- 2 cloves Garlic, Chopped
- 1 teaspoon Ground Cumin
- 1/4 teaspoons Chipotle Chile Powder
- 2 cups Low Sodium Broth (chicken Or Vegetable)
- 1 can (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
- 1 cup Frozen Corn Kernels
- 2 Tablespoons Lime Juice
- 1 whole Avocado, Sliced
- 1/4 cups Chopped Cilantro
- Sour Cream, To Serve
Directions
-
11. Coat red peppers with cooking spray. Place on a grill over medium to medium high heat. Cook, rotating, until each side is lightly charred. Remove from heat and place in a paper bag. Let sit for at least 10 minutes. Remove as much of peel as possible. Discard stem and seeds.
-
22. Heat olive oil in a medium to large sauce pan over medium-high heat. Saute onion until beginning to become tender, about 3-5 minutes. Add garlic, cumin, and chile powder. Cook 1 minute more.
-
33. Add roasted pepper and chicken broth to pan. In a blender or with an immersion blender, blend until smooth (or mostly smooth, in my case). Return to pan and continue heating.
-
44. Add beans, corn, and lime juice. Simmer for 10 minutes over medium heat. Serve with sliced avocado, cilantro, and a dollop of sour cream.
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