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Monday, December 2, 2013

Spicy Three Bean Chili with Corn

With the exception of Thanksgiving, there hasn't been a whole lot of cooking going on around here lately. Although I did make some mean enchiladas with green mole from the leftovers that I hope to share eventually.
I made this chili at the end of October and I think this is a good week to share it. After all the indulgences of this past weekend, it's nice to have something a little healthy feeling. This chili is still hearty enough to keep away the winter chill. It's the perfect thing after a big long walk at 25 below zero. Even though this recipe can be put together quite quickly, I do recommend letting it simmer for as long as you have time. There are a lot of spices that need to incorporate into the chili and I liked it better the second day. It would be the perfect chili to make the night before and then slowly simmer on the stove to heat the next day. I would have loved to have a bowl of this waiting for me when we got back from our dog walk on Sunday. It was chilly out there, it always takes me a few tries with my layering system to get everything right. The problem is that I usually wear too many layers and then get hot and sweaty. When I get back home I end up chilled. Who knew it was possible to sweat at 25 below zero? I also find it hilarious that the colder it is outside, the more our goofy dogs like to roll around in the snow. I love seeing their happy tails wagging and their frosty faces as they bound through the deep snow. As fun and beautiful as it is outside, we are all happy to come inside for a nap by the wood stove followed by a good, hearty meal.

Spicy Three Bean Chili with Corn
adapted from Flour, too by Joanne Chang

2 tbsp. vegetable oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
1 medium sweet potato, peeled and diced
2 cloves garlic, minced
15 oz. can Great Northern (Cannellini) beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can chickpeas, rinsed and drained
2 cups frozen sweet corn
4 oz. can diced mild green chilies
15 oz. can tomato sauce
4 cups vegetable broth
1 tbsp. sherry vinegar
1 tbsp. brown sugar, packed
1 tbsp. plus 1 tsp. chili powder
1 tbsp. smoked Spanish paprika
2 tsp. cocoa powder
1/4 tsp. cayenne pepper
1 tbsp. plus 1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
cheese and sour cream for garnish

Heat oil over medium heat, add onion, carrot, celery, and sweet potato. Cook, stirring often for 6-8 minutes until vegetables become soft and onion is starting to become translucent. Add garlic and cook for 1 minute more. Add all the beans, chickpeas, corn, and green chiles. Pour in tomato sauce and vegetable broth. Stir to combine. Add remaining ingredients (excluding garnish). Bring to a simmer, stirring occasionally. Let chili simmer for 20-30 minutes (minimum) until mixture thickens up a bit. Serve topped with cheese and sour cream (optional).

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