Mexican Chowder

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  • Serves 3
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I love my chowders and I love Mexican food, so putting these two together just made sense.

This recipe is from Everyday Happy Herbivore.


Line a large pot with a thin layer of water and bring to a boil.

Add onion and garlic and sauté until onion becomes translucent, about 2 minutes.

Add bell peppers and spices and reduce heat to medium, continuing to cook.

Meanwhile, whisk ¼ cup of nutritional yeast with nondairy milk and ketchup, then pour over bell peppers, stirring to combine everything.

Add miso, corn, and black beans and stir in.

Squeeze the juice out of a lime wedge and stir.

Taste, adding more lime as desired plus salt and pepper to taste.

For a stronger cheese flavor, whisk in 1 to 2 more tablespoons of nutritional yeast.

Serve with corn chips. You can garnish with sliced green onion or chopped cilantro, if desired.

Chef’s Note: If your liquid is too thin, add tomato sauce, broth, or more nondairy milk.

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  • 1 small sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ cup nutritional yeast
  • 1 cup nondairy milk
  • 2 tablespoons ketchup
  • 1 tablespoon yellow miso
  • 1 cup yellow corn
  • 1 cup canned black beans
  • Juice of 1 or more lime wedges
  • Salt and pepper, to taste
  • Corn chips (optional)
  • Garnishes: chopped cilantro or sliced green onion

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