Vegetable Chili Chowder

Name: Vegetable Chili Chowder
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 sweet green pepper, diced; 2 garlic cloves, minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 (28 ounce) can tomatoes, undrained and pureed; 1 (19 ounce) can kidney beans, drained and rinsed; 2 potatoes, diced; 1 cup corn kernel; 1 cup chicken stock; 14 cup fresh parsley, finely chopped; salt and pepper

13 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 sweet green pepper, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 (28 ounce) can tomatoes, undrained and pureed
1 (19 ounce) can kidney beans, drained and rinsed
2 potatoes, diced
1 cup corn kernel
1 cup chicken stock
14 cup fresh parsley, finely chopped
salt and pepper

Directions

1

In large saucepan, heat oil over medium heat.
2

Cook onion, green pepper and garlic for about 5 minutes or until softened.
3

Add chili powder and cumin.
4

Cook, stirring for one minute.
5

Add tomatoes, kidney beans, potatoes, corn, and chicken stock.
6

Bring to boil.
7

Reduce heat and simmer 15-20 minutes or until potatoes are tender and chowder has thickened.
8

Stir in parsley and season with salt and pepper to taste.