Black Bean Vegetable Chowder- Mylinda

BLACK BEAN VEGETABLE CHOWDER-Mylinda

• 2 T margarine or butter
  1 large onion, chopped (1 cup)
  3 T all-purpose flour
  ¾ teaspoon ground cumin
  ½ t garlic salt
  4 cups skim milk
  1 pkg. (16oz) frozen corn, broccoli and sweet red peppers
  1 can (15oz) black beans, rinsed and drained
  1 ½ cups shredded Monterey Jack cheese (6oz)
  2 T chopped fresh cilantro or parsley
  • Melt margarine in 4-qt Dutch oven over medium heat (heavy pot).  Cook onion in margarine, stirring occasionally, until crisp-tender.
  • Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk.  Stir milk mixture into onion.  Stir in vegetables and beans.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.
  • Stir in 1 cup of the cheese until melted.  Sprinkle each serving with remaining cheese and cilantro.