Black Bean and Chipotle Chowder

Black Bean and Chipotle Chowder


  • 1 tsp oil (your choice)
  • 4 ribs of celery, diced
  • 3 small carrots, diced
  • 2 small onions, diced
  • 3 cloves of garlic, pureed
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp cocoa powder
  • 1 tbsp ground chipotle powder
  • 1 tsp ground cumin
  • 3 medium sweet potatoes, peeled and diced
  • 1 (796mL) can no salt added, diced tomatoes or 3-1/4 cup fresh tomatoes, diced
  • 1 L low sodium vegetable stock
  • 2 (540mL) cans black beans, drained and rinsed or 2-1/4 cup dried black beans, cooked
  • Juice and zest of 1 lime
  • 1 tsp salt


Cilantro to taste, Avocado, diced to taste


In a medium stock pot over medium heat add olive oil. Once heated add celery, carrots and onion and sauté for 5 minutes. Add garlic, jalapeno, cocoa, chipotle and cumin. Sauté until fragrant, about 3 minutes.  Add sweet potatoes and sauté for another 3 minutes.  Add tomatoes and stock and bring to a boil, then cover. Simmer for 25 minutes or until potato is tender.  Add beans, lime juice and zest and heat through.  Add salt and incorporate.
Serve as is, or over a whole grain (like quinoa or brown rice) and garnish with cilantro and avocado to taste.

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