- 3 TBS non-dairy butter, or oil.
- 1/4 cup flour
- 2 cans back beans
- 2 cans corn (or 2 cups kernels from corn on the cob)
- 1 red bell pepper, diced.
- 3 cloves garlic, minced.
- 1 tbsp cumin
- 1 tbsp chili powder
- I qt vegetable broth
- Salt to taste
- Tortilla Chips
- Cilantro (optional)
In large pot, melt butter and then add flour and mix until a thin paste. Add water as needed. Cook for 2-3 minutes over med heat.
Add in broth. Whisk to break up flour clumps.
Add in all ingredients except avocado, tortilla chips, and cilantro.
Simmer for 30 minutes.
Serve with sliced avocados, tortilla chips, and cilantro