Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils

Name: Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils
Prep time: 5 min
Cook time: 42 min
Total time: 47 min
Cuisine: Southern
Ingredients: 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)

Instructions

Prep:5minCook:42min

An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!

Updated at: Wed, 20 Nov 2024 23:05:37 GMT