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

Step 1

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.

Step 2

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

Step 3

Pour in broth or water.

Step 4

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

Step 5

Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.

Step 6

Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.

Step 7

Turn off heat, salt to taste, let cool and serve.

Step 8

Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.

Step 9

Enjoy!