Roasted Red Pepper Chowder

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. 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. 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. Add beans, corn, and lime juice. Simmer for 10 minutes over medium heat. Serve with sliced avocado, cilantro, and a dollop of sour cream.