Tex-Mex Black Bean and Corn Chowder
Cornbread
Ingredients
- 1 (32-oz) carton low sodium vegetable broth
- ½ (32-oz) carton unsweetened soy milk
- 1 (20-oz) pkg refrigerated diced potatoes with onion
- 2 Tbsp Southwest seasoning
- 1 (12-oz) pkg frozen corn kernels, thawed
- 2 (15-oz) cans low sodium black beans, rinsed and drained
- 1 (14.5-oz) can diced tomatoes with onion and garlic, drained
- 1 cup vegan shredded Cheddar cheese
- 2 green onions, sliced
Instructions
- Bring broth, milk, 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, and corn; cook 5 minutes or until thoroughly heated. Sprinkle each serving with cheese and green onions.
Side Dish Ingredients
- 1 (20-oz) pkg vegan cornbread mix
- 1½ cups unsweetened soy milk
- ½ (4-oz) pkg egg replacer
- ½ cup vegetable oil
Side Dish Instructions
- Preheat oven to 375°F. Grease a 9-inch pan.
- Prepare cornbread mix according to package directions, using milk, enough egg replacer to equal 2 eggs, and oil.
- Pour into prepared pan. Bake 25 minutes or until cornbread is golden brown and a wooden pick inserted in center comes out clean.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 12 | |
| Calories |
372
|
284
|
656
|
| Fat (g) | 7 | 11 | 18 |
| Sat. Fat (g) | 0 | 2 | 2 |
| Protein (g) | 16 | 7 | 23 |
| Carb (g) | 68 | 38 | 106 |
| Fiber (g) | 16 | 7 | 23 |
| Sodium (mg) | 624 | 493 | 1117 |
| T. Sugs (g) | 5 | 6 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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