Southwestern Black Bean and Corn Chowder out of Vegan on the Cheap by Robin Robertson. In my quest to use the pantry items I have on hand, I had to make a few substitutions.
The recipe calls for a 4 oz. can of mild green chilies. Upon checking my pantry, I found I had exactly zero cans of green chilies. I checked my canned tomato supply and found exactly zero cans of tomatoes and chilies. However, I did have two jalapeno peppers. No, I did not use both of them. I did use one, cutting away the membranes and dumping the seeds.
I used black beans I had cooked a month ago and froze (no preservatives or salt). I did not have any veggie broth in the house. I could have used bouillon and water, but I had just opened a carton of mushroom broth last night for the Portobello Philly Cheese Steaks and I wanted to use that up. So, I used mushroom broth. The mushroom broth did not affect the flavor of the soup that I can tell. I also added several healthy twists of freshly ground chipolte pepper.