Spicy Southwestern Vegan Corn Chowder with Quinoa, Potatoes + Red Lentils
An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!
I'm all about big bowls of comfort food this time of year, and this hearty and delicious Southwestern Chowder is no exception! If you like spice & flavor in one filling and protein-rich dish -- you'll love this, too!
This Vegan Corn Chowder is
Rich, smoky, spicy, flavorful.
Hearty & filling
Warm and comforting.
Healthy and full of a variety of healing veggies and spices.
Unbelievably creamy and silky.
Easy to make.
Gluten-free, vegan, dairy-free, soy-free, nut-free, refined sugar-free.
Gorgeous, and ready to compliment a variety of your favorite toppings.
Super tasty as leftovers or for meal planning.
Tips for Making Easy Vegan Corn Chowder
In a pinch jalapeños or serrano peppers can be used in place of green chiles.
For a fun twist, sweet potatoes can be used in place of regular potatoes.
If you aren’t a fan of quinoa, I’ve made this with millet before with very similar results.
I do not recommend replacing red lentils with another variety of lentils as this would call for changing the recipe drastically for successful results.
This is a spicy recipe. It does call for one whole can of chipotle peppers. If you are not a fan of or just a so-so fan of spicy, I do recommend only using half a can or less. You can always a touch more at the end of recipe during the 5 minute simmer if you need more of a kick.
This is a versatile recipe. If you do not have carrot or tomato on hand, you can omit or add different chopped veggies of choice.
For a sugar-free version, omit the coconut sugar or use a sweetener such as this one.
This spicy chowder stores well in airtight containers in the refrigerator for up to 10 days. To re-heat, simply heat on the stovetop over medium-low heat until warmed throughout.
More Vegan Comfort Food Recipes
We absolutely adore this Spicy Southwest-style Chowder, and we can only hope that you love this big bowl of flavorful comfort, too! Enjoy. xo.
- 3 tbs olive oil
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 2 fresh or roasted green chiles, finely chopped
- 3 potatoes, peeled and cubed (I use Russet)
- 1/2 cup quinoa, uncooked & rinsed/drained
- 1 cup red lentils
- 1 tsp cumin seeds
- 1 tsp ancho chili powder (or regular chili powder)
- 1/2 tsp paprika
- 1/4 tsp ground oregano
- 8 cups vegetable broth or water
- 1 7 oz can chipotle peppers + adobo sauce
- 2 1/2 cups fresh or frozen sweet corn kernels
- 1 carrot, grated
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbs chickpea flour (optional, creates a slightly thicker texture)
- 1 can full fat coconut milk
- 2 tbs apple cider vinegar (or lemon juice)
- 1 tbs coconut sugar (or any granulated sugar of choice)
- to taste: sea salt
- Optional garnishes: pepitas (pumpkin seeds), fresh cilantro, tortilla chips, shredded cheese
Fat: 34 g
NOTE: Some people have brought it to my attention that a 7 oz can of chipotle peppers is too spicy to their taste. We like it spicy, but if you do not want very spicy feel free to use 1/2 can (or to taste) instead! :-)