Vegetarian Chili Chowder

So what makes a recipe a chowder?  Corn?  I haven't a clue - but this is one tasty Chili Chowder. The spice combination is wonderful.

A recipe from Alberta Pulse
(Pulses are dry grain legumes that contain a fixed number of seeds in a pod - I've seen the term but good thing I looked it up because I thought it was a Brit term for squashed beans like hummus.)

Alberta Pulse has a number of interesting recipes including some desserts! 

The photo is also from Alberta Pulse - the only change I made besides doubling the diced onions was to add tofu just because the expire date was nearing...  It promptly crumbled and didn't look anywhere as appetizing as this photo.

Ingredients

1/4 cup
onion
1 tbsp.
jalapeno pepper
1/4 cup
celery, chopped
1
clove garlic, minced
2 tsp.
chili powder
1/2 tsp.
ground cumin
1/2 tsp. 
smoked paprika
1 tsp.
dried mustard
1 cup
no-added salt diced tomatoes, undrained
1/2 cup
no-added salt tomato sauce
1 cup
mixed beans, drained and rinsed
1 cup
potatoes, diced
1/2 cup
corn kernels
1/2 cup
carrots, diced
1/2 cup
low-sodium vegetable broth
Few grains
chipotle chili pepper

Freshly ground pepper

Tabasco sauce (optional)

Directions

Lightly spray non-stick medium saucepan with vegetable spray. Heat saucepan. Cook onion, jalapeno pepper, celery and garlic for about 2-3 minutes or until softened. Add spices; cook stirring, for 1 minute. Add tomatoes, tomato sauce, beans, potatoes, corn and vegetable stock; bring to a boil.

Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender and chowder has thickened. Season with pepper and chipotle chili if desired.

For added zing, add ¼-½ tsp. Tabasco sauce.

Nutrition

Calories
210 kcal
Carbohydrates
44 g
Fibre
8 g
Protein
9 g
Fat
1.5 g
Saturated Fat
0 g
Folate
40 mcg
Iron
3.5 mg
Calcium
135 mg
Potassium
945 mg
Sodium
60 mg























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