BLACK BEAN VEGETABLE CHOWDER

Black Bean Vegetable Chowder image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 10

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2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
3 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt
4 cups skim milk
1 package (16 ounces) frozen corn, broccoli and sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups shredded sharp Cheddar or Monterey Jack cheese (6 ounces)
2 tablespoons chopped fresh cilantro or parsley

Steps:

Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 40 mg, Fiber 8 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 850 mg