Ingredients
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 cup red lentils
- 1/2 onion chopped
- 4-5 cloves garlic minced
- 1 can full fat coconut milk
- 1 pound frozen corn
- 2 cups water
- 1 tbsp chili powder
- 1 tsp each paprika, garlic powder, cumin
- 1/4 cup hatch green chilis (optional)
- 1 tbsp better than boullion
Instructions
- Sauté your onion, garlic and bell peppers until fragrant in a little water.
- Add in the rest of your ingredients and bring to a boil. Reduce heat to a simmer, cover and cook 25 minutes.
- You can also put this in the instant pot on manual, sealed for 25 minutes.
- When the corn chowder is done, lightly blend with an immersion blender and serve over rice.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 250 calories |
| Protein | 9.0 g (14.3%) |
| Carbs | 33.3 g (53.4%) |
| Fat | 10.1 g (36.5%) |
|
Protein (14.3%)
Carbs (53.4%)
Fat (36.5%)
|
|
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