Here is another featured recipe that is part of the March is Nutrition Month campaign. A power bowl filled with great stuff!
Ingredients
- Butter – 1 tablespoon (15 mL)
- Garlic, minced – 3 cloves
- Onion, chopped – 1
- Sweet red 1 large pepper, chopped – (about 1 ½ cups or 375 mL)
- Sweet potato, peeled and chopped – 2 cups (500 mL)
- Chili powder – 1-2 tablespoons (15-30 mL)
- Dried oregano and cumin – 1 teaspoon (5 mL) each
- Salt – ⅛ teaspoon (0.5 mL)
- Tomato paste – ¼ cup (60 mL)
- Diced tomatoes with juice, canned – 28 oz (796 mL)
- Black beans, canned, rinsed and drained – 19 oz (540 mL)
- Water – 1 cup (250 mL)
- Frozen corn kernels, thawed – 1 ½ cups (375 mL)
- Whole wheat flour – 2 tablespoons (30 mL)
- Milk – 2 ½ cups (625 mL)
- Shredded Monterey Jack cheese, divided – 1 ¼ cup (300 mL)
- Jalapeño, diced – 1 large
Directions
- In a large pot, melt butter over medium heat. Add garlic, onion, red pepper, sweet potato, chili powder (to taste), oregano, cumin, and salt; cook, stirring for 5 minutes.
- Stir in tomato paste to coat. Stir in tomatoes, beans, and water. Cover and bring to a simmer. Reduce heat, and simmer gently for 10 minutes, or until sweet potatoes are tender.
- Remove 2 cups (500 mL) of the soup and purée until smooth; return to pot. Stir in corn and bring to a simmer. In a medium bowl, whisk flour into milk; gradually pour into pot while whisking constantly.
- Cook, stirring often, for 5 minutes or until slightly thickened. Remove from heat; stir in ½ cup (125 mL) of the cheese until melted.
- Ladle soup into warm bowls. Sprinkle each serving with jalapeño, remaining cheese, cilantro (if using), and lime wedges (if using).
This recipe can be found in the Recipe e-book, which is part of the initiatives for March is Nutrition Month.
