This hearty vegetable chowder combines sweet potatoes, black beans and poblano peppers with a feisty blend of spices for a creamy, complex and satisfying soup.

Southwestern Vegetable Chowder

Serves 6

Active Time: 45 minutes

Total Time: 45 minutes

3 tablespoons extra-virgin olive oil

1 cup diced onion

1 cup diced celery

1/2 cup all-purpose flour

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon salt

4 cups reduced-sodium vegetable broth

1 cup whole milk

2 cups diced sweet potato

2 medium poblanos or red or green bell peppers, diced

2 (15-ounce) cans black beans, rinsed

Cilantro for garnish

Toasted pepitas for garnish

Lime wedges for garnish

Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, chili powder, cumin, oregano and salt over the vegetables and cook, stirring, for 1 minute more. Add vegetable broth and milk; bring to a gentle boil, stirring constantly.

Stir in sweet potatoes and peppers, and bring to a simmer. Simmer, uncovered, stirring occasionally, until the vegetables are tender, 12 to 15 minutes.

Add black beans and cook, stirring frequently, until heated through, 2 to 4 minutes. Serve topped with cilantro and pepitas, and garnish with lime wedges, if desired.

Tips: Cover and refrigerate for up to three days, slowly reheat over medium-low or microwave on medium power.

Recipe nutrition: Per serving: 310 Calories, Total Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Carbohydrates: 46 g, Fiber: 10 g, Total Sugars: 13 g, Added Sugars: 0 g, Protein: 11 g, Sodium: 574 mg, Potassium: 709 mg, Folate: 124 mcg, Calcium: 135 mg

Carbohydrate Servings 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)