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

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!

olive oil onion bell pepper garlic green chiles potatoes quinoa red lentils cumin seeds ancho chili powder paprika oregano vegetable broth or water chipotle peppers + adobo sauce sweet corn kernels carrot tomato cilantro chickpea flour coconut milk apple cider vinegar coconut sugar salt pepitas pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese

Ingredients

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.

Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring. Pour in broth or water.

Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).

Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes. Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.

Turn off heat, salt to taste, let cool and serve. Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese. Enjoy!

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