Roasted Red Pepper Chowder

• 2 whole Red Bell Pepper
• 1 Tablespoon Olive Oil
• 1 whole Medium Yellow Onion, Chopped
• 2 cloves Garlic, Chopped
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Chipotle Chile Powder
• 2 cups Low Sodium Broth (chicken Or Vegetable)
• 1 can (15 Oz. Size) Low Sodium Black Beans, Rinsed And Drained
• 1 cup Frozen Corn Kernels
• 2 Tablespoons Lime Juice
• 1 whole Avocado, Sliced
• 1/4 cups Chopped Cilantro
• Sour Cream, To Serve

1. 1. Coat red peppers with cooking spray. Place on a grill over medium to medium high heat. Cook, rotating, until each side is lightly charred. Remove from heat and place in a paper bag. Let sit for at least 10 minutes. Remove as much of peel as possible. Discard stem and seeds.
2. 2. Heat olive oil in a medium to large sauce pan over medium-high heat. Saute onion until beginning to become tender, about 3-5 minutes. Add garlic, cumin, and chile powder. Cook 1 minute more.
3. 3. Add roasted pepper and chicken broth to pan. In a blender or with an immersion blender, blend until smooth (or mostly smooth, in my case). Return to pan and continue heating.
4. 4. Add beans, corn, and lime juice. Simmer for 10 minutes over medium heat. Serve with sliced avocado, cilantro, and a dollop of sour cream.

red bell pepper, olive oil, yellow onion, garlic, ground cumin, ubc, chicken, black beans, frozen corn, lime juice, avocado, ubc, sour cream

Taken from tastykitchen.com/recipes/soups/roasted-red-pepper-chowder/ (may not work)