Chili Chowder
This delicious, hardy dish has flavors similar to chili, with the texture and consistency of a thick chowder. I love it! Top with avocado and/or Sour Un-Cream.
  1. In a large dry soup pot, saute onion on medium heat until translucent, adding small amounts of water to loosen onion and deglaze the pan. Sautéing onion with oil is unnecessary and simply adds extra fat.
  2. Add garlic, oregano, cumin seeds and smoked paprika to onion and cook another minute or two.
  3. To soup pot add beans, corn, tomatoes, green chiles, chipotle peppers, and water.
  4. Bring soup to a boil and lower heat to simmer for 20 minutes or so. The longer you simmer, the better the flavors come together.
  5. Using an immersion blender, blend the soup until it’s nice and thick, making sure not to over do it – leave some chunks. If you don’t have an immersion blender, place 2 cups of soup in a blender, process, and add back to the pot.
  6. Ladle the soup into bowls and, if desired, top with a squeeze of lime, sour un-cream and a little avocado or guacamole.
Recipe Notes

If you aren’t using homemade beans (see how to make your own in the blog portion of this recipe above), use 3 cans of beans.  DO NOT DRAIN. In this dish, the bean liquid adds to the flavor and texture of the finished product.

Toasting the cumin really brings out the earthy flavors.  Simply place seeds in a dry skillet and toast for a few minutes over low-medium heat, tossing seeds often to avoid burning.