Spiralized Chilli Corn Chowder (Vegan)
I moved last weekend (beginning of February) into a new apartment, only 11 floors below me, from the penthouse to the second floor. Is moving stressful or what? I can’t articulate enough my dislike for moving. I’m convinced it stresses me out more than the average person but maybe it’s just as bad an experience for everyone else too. Nevertheless, things are finally coming together and organization is coming into fruition. I’m pretty excited about my new pantry, which I posted on instagram last night. Every single shelf is organized by food grouping and by priority, too. Everything else can be messy in the apartment, but a clean kitchen is critical.
Shelf 1 – Nuts, seeds, and my brand new Paderno 4-blade SPIRALIZER!
Shelf 2 – Canned goods
Shelf 3 – Jarred goods (mostly beans and legumes)
Shelf 4 – Oils, vinegars, whiskey, and fine wine (liquids)
Shelving above the sink and counters is used for high priority, quick-access items like plates, glasses, and kitchen appliances. It’s a small kitchen (until I can afford to upgarde!) so I’m still working out an efficient way to store tupperware containers and lids. Those LIDS! So flimsy, they fly everywhere. And why can’t all tupperware be stackable. Does anyone have any amazing kitchen hacks? I’ve added a board called Kitchen Hacks to the Twirly Bites Pinterest Board – feel free to send me pins! The description of the board is, “Kitchen tips and tricks to save me from insanity.”
Moving on, from kitchen cupboards to spiralized soups…
Worlds are colliding today. It’s not even a full moon! Your favourite dish (chilli, right?) just got introduced to your creamy favourite, corn chowder, and then got all whirly and twirly to make a spiralized chili corn chowder.
This recipe takes your favourite (Canadian spelling, eh) elements of chilli – which, for me is obviously the flavor and black beans – and the creamy corniness of corn chowder, bringing you a heart warming fusion that will melt your hearts and fill your bellies. The spiralized noodles of this soup are red sweet potatoes (which can be easily substituted with regular sweet potatoes) that give it that carbalicious, starchy flavor that satisfies even on the coldest of winter days.
It’s pretty simple, with the ingredients being: black beans, corn, water, red sweet potatoes, chilli powder, canned adobo peppers, nutritional yeast, and cashews. It’s made in two parts – the pot and a blender to create a creamy sauce that gets mixed into the soup.
This is a water based soup. The first step is to soften up the sweet potatoes in water, but only half cooked. Choose a pot that is big enough to fit the spiralized sweet potatoes plus some – we’re only adding to this puppy!
The key here is not to overcook the sweet potatoes, so that they maintain their noodle shape. If you’re new to cooking spiralized sweet potato, check out the Twirly Bites spiralized sweet potato reference that includes preparation and cooking information so you know what you’re getting yourself into (but don’t fret).
While the sweet potato is boiling, this would be a great time to get started on the cashew sauce. Essentially, we are creating our own dairy-free “cream” to thicken up the soup, rather than use cream, milk, or other dairy item to give the soup a richness and thickness that takes this from a water-based soup so a cream-based soup. If you’re a cashew addict like I am, this will not come as a surprise, but if this is your first time cooking with cashews prepare to be blown away. You mind find yourself asking why milk was ever invented in the first place, haha.
Put cashews, chilli pepper, and adobo into the blender and blend until creamy. Pictured below is the minimum consistency you will want the mixture – but if you have the time and patience, blend until smooth. Why? The little chunks of cashews will float in the soup which can look slightly offputting, but is entirely subjective.
Once the sweet potatoes have softened up (but not fully cooked), add the black beans, corn, and cashew mix to the soup and stir. Allow to simmer and the sweet potatoes fully soften up until fully cooked.
The finished product will be thick, creamy, spicey, and with strong tones of chilli. Dish up and enjoy! That was easy wasn’t it?
Possible Modifications to the Recipe:
- substitute red sweet potato for regular sweet potato (would even taste great with potatoes!)
- serve with cilantro on top
- substitute black beans for chickpeas
- add more/less adobo peppers and chilli powder to your liking
- if your spiralizer of choice is a Veggetti, make sure you choose a sweet potato small enough to fit the girth of the veggetti – totally doable!
- 1 reuglar-sized can black beans (approx 440g can), drained
- 1 small can corn kernels (soaked in water, approx 341g can), drained
- 2 red sweet potatoes, spiralized with 6mm blade
- 4 cups water
- 1 half adobo pepper, diced
- 3 tablespoons nutritional yeast
- 1 cup cashews
- 6 tablespoons water
- 2 tablepsoons chilli powder
- 1 teaspoon adobo sauce
- Place sweet potatoes, diced adobo, and water in a large pot. Bring to medium heat and place lid on pot. Allow to cook for 5-7 minutes until sweet potatoes have softened but are still firm and undercooked.
- While sweet potatoes are cooking, place cashews, nutritional yeast, chilli powder, adobo sauce, and 6 tablespoons water in a blender. Blend until smooth, add more water if necessary to achieve desired creaminess.
- Taste test sauce - should have a potent spicey-chili flavor. Adjust seasoning to your liking.
- Place cashew sauce, black beans, and corn in pot. Simmer on medium heat for another 10 minutes until sweet potatoes are soft and flavors have emalgamated.
- Be careful not to overcook; sweet potatoes will break up.
- Serve and enjoy!
- If you can handle the heat, add a whole adobo pepper rather than a half!
- Adjust key seasonings to your liking - chilli powder, nutritional yeast, and adobo peppers.