Anji shares an easy and delicious vegan recipe for a vegan Southwestern Chowder inspired by a vegetarian soup she tried in a New Mexico cafe back in the 90’s. This recipe has since been perfected and included in the Happy Healthy Vegan Cookbook, available in print or ebook format from shop.happyhealthyvegan.org

INGREDIENTS:

  • 2-3 cups water
  • 3 cups diced potatoes
  • 1 cans fire roasted tomatoes 
  • 2 pouches pinto beans (or 1 can)
  • 1-2 cans mild green chiles 
  • 2 Tbsp nutritional yeast
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 1 tsp paprika
  • salt & pepper to taste

OPTIONAL:

  • 1/2 tsp red chili flakes 
  • 1/3 cup corn kernels
  • 1-2 cups baby spinach

All Thrive brand ingredients courtesy of Thrive Market

🎶 👩‍🎤 🎸 🎹 🎧

MUSIC: “Ecstatic” by Lovespirals (Ryan & Anji) Hear more music from band Lovespirals on Spotify, Apple Music, YouTube, Amazon, Bandcamp or your fave digital music platform.