Tex-Mex Black Bean-and-Corn Chowder
Cornbread
Ingredients
- 3 cups vegetable broth
- 1 (22-oz) pkg refrigerated diced potatoes with onion
- 2 Tbsp Southwest seasoning
- 1 (10.8-oz) pkg frozen Southwestern corn kernels, thawed
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with onion and garlic, drained
- 2 cups nondairy milk
- 1 cup shredded vegan Cheddar cheese
Instructions
- Bring broth, potatoes, and seasoning to a boil in a large Dutch oven; reduce heat, and simmer 10 minutes or until potatoes are tender.
- Meanwhile, cook corn according to package directions.
- Mash potatoes with a potato masher to thicken soup to desired consistency. Stir in beans, tomatoes, milk, cheese, and corn; cook 2 to 3 minutes or until thoroughly heated and cheese is melted.
Side Dish Ingredients
- 1 (20-oz) pkg vegan cornbread mix
- 1½ cups nondairy milk
- ½ (4-oz) pkg egg replacer
- ½ cup vegetable oil
Side Dish Instructions
- Preheat oven to 375°F. Grease a 9-inch square pan.
- Stir together batter according to cornbread mix instructions, using enough egg replacer for 2 eggs.
- Pour into prepared pan. Bake for 25 minutes or until cornbread is golden brown and a toothpick inserted in center comes out clean.
Vegan Meal Plan
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