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Dinner for 6

Corn Quinoa Pinto Bean Chowder

Quinoa, corn, beans, and vegetables simmer in seasoned water and nondairy milk for a thick, creamy chowder.

$1.06per serving $
35 minstart to table
6servings

AmericanBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 3 carrots
  • 1 bell pepper
  • 1 small zucchini
  • 3 cups corn
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp kosher salt (optional)
  • 4 cups water or vegetable broth
  • 2 cups unsweetened non dairy milk
  • 3/4 cup quinoa
  • 8 oz can pinto beans (optional)
  • 1/2 lemon (optional)

Steps

  1. Heat the olive oil in a large 5-quart pot over medium heat, then cook the onion, carrots, bell pepper, and zucchini for 6 minutes.
  2. Add the corn, garlic, cumin, thyme, and smoked paprika, then cook for 2 minutes.
  3. Stir in the quinoa, water or vegetable broth, nondairy milk, nutritional yeast, and salt.
  4. Bring the chowder to a boil, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  5. Stir in the pinto beans and cook uncovered for 4 minutes until the quinoa is tender.
  6. Stir in the lemon juice if using, then season with pepper.

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