Black Bean Chowder
Submitted by milli
Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minFive ingredients and half an hour stand between you and a thick, smoky bowl of black bean chowder. Ham and onion get a quick sauté, then canned black beans and tomatoes do the rest of the work, simmering down into a rich, chunky base.
Leaving the beans and tomatoes undrained is key. That starchy bean liquid thickens the chowder naturally as it simmers, giving you body without needing cream or flour. Twenty minutes of gentle bubbling is all it takes for everything to meld together.
The chili powder brings warmth without blowing your head off, and the ham adds a salty, smoky backbone. Top each bowl with crushed baked tortilla chips for crunch.
Chef Tips
- Don’t drain the beans. The liquid is what makes this a chowder instead of a thin soup.
- Cut the ham into small, even cubes so you get some in every spoonful.
- Simmer uncovered so the liquid reduces and thickens. Covering it traps steam and keeps it watery.
- A squeeze of lime juice at serving brightens everything up.
Variations
- Vegetarian: Skip the ham and add diced bell pepper and a pinch of smoked paprika for that smoky depth.
- Creamy version: Stir in a splash of heavy cream or coconut milk in the last few minutes.
- Extra hearty: Add corn kernels or diced sweet potato with the beans.
Ingredients
Directions
Spray large nonstick saucepan with nonstick cooking spray.
Add ham and onion; cook over medium heat for 4 to 6 minutes or until onion is tender, stirring occasionally.
Stir in remaining ingredients.
Bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until slightly thickened.
If desired, garnish each serving with a few crushed baked tortilla chips.
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