Southwest Vegetable Chowder

Southwest Vegetable Chowder

3 Tbsp extra virgin olive oil                             
1 cup diced onion                       
1 cup diced celery                      
1/2 c gluten free flour                 
1/4 tsp salt                                  
1 Tbsp chili powder                     
1 1/2 tsp ground cumin               
1 tsp dried oregano
4 cups reduced sodium vegetable broth
2 cups diced peeled sweet potatoes
3 diced poblano peppers
2 (15 oz each) cans black beans, rinsed
chopped cilantro
diced avocado

Up front, I totally got this recipe from the Sept/Oct 2014 issue of Eating Well. And it is Yum-My! I only changed it a tiny bit :) The above has my changes.

In a large pot over med heat, heat oil, then add celery and onion and cook, stirring frequently, until translucent. 

Sprinkle in flour, salt and seasonings. Stir and cook for 1 minute. Pour in vegetable broth and bring to a low boil while stirring to make sure you don't get lumps. 

Turn down heat and add potatoes and peppers and cook uncovered until potatoes are tender. Approximately 10-12 min depending on the size of your cubes. 

Stir in beans and heat through. Serve garnished with cilantro and avocado.