Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils
Total Time
47 minutes
Prep Time
5 minutes
Cook Time
42 minutes
Rating
4.82 out of 5 stars
(65)
Ingredients
6 servings
- 3 tbs olive oil
- 1/2 onion (chopped)
- 1 bell pepper (chopped)
- 4 garlic cloves (minced)
- 2 fresh or roasted green chiles (finely chopped)
- 3 potatoes (peeled and cubed (I use Russet)
- 1/2 cup quinoa (uncooked & rinsed/drained)
- 1 cup dried red lentils
- 1 tsp cumin seeds
- 1 tsp ancho chili powder (or regular chili powder)
- 1/2 tsp paprika
- 1/4 tsp ground oregano
- 8 cups vegetable broth or water
- 1 7 oz can chipotle peppers + adobo sauce
- 2 1/2 cups fresh or frozen sweet corn kernels
- 1 carrot (grated)
- 1 to mato (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 tbs chickpea flour (optional, creates a slightly thicker texture)
- 1 can full fat coconut milk
- 2 tbs apple cider vinegar (or lemon juice)
- 1 tbs coconut sugar (or any granulated sugar of choice)
- to taste: sea salt
- Optional garnishes: pepitas (pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese)
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Preparation
Step 1
In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.
Step 2
Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.
Step 3
Pour in broth or water.
Step 4
Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).
Step 5
Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.
Step 6
Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.
Step 7
Turn off heat, salt to taste, let cool and serve.
Step 8
Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.
Step 9
Enjoy!
Step 10
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