This Corn Chili is a vibrant twist on traditional chili, swapping meat for the natural sweetness of fresh corn. The secret lies in blending soaked ancho chilies with toasted spices to create a rich, velvety base that coats every kernel. Scraping the cobs adds a luxurious corn puree, deepening the flavor and texture without any dairy. It’s a hearty, satisfying dish thatâÂÂs perfect for chilly evenings or potlucks. The combination of cumin, coriander, and oregano provides a warm, aromatic depth, while a splash of beer adds complexity. Simple to make yet sophisticated in taste, this vegan-friendly recipe proves that vegetables can be the star of a comforting, soul-warming meal.
Corn Chili
Description
This Corn Chili is a vibrant twist on traditional chili, swapping meat for the natural sweetness of fresh corn. The secret lies in blending soaked ancho chilies with toasted spices to create a rich, velvety base that coats every kernel. Scraping the cobs adds a luxurious corn puree, deepening the flavor and texture without any dairy. It&# 226;ÂÂs a hearty, satisfying dish thatâÂÂs perfect for chilly evenings or potlucks. The combination of cumin, coriander, and oregano provides a warm, aromatic depth, while a splash of beer adds complexity. Simple to make yet sophisticated in taste, this vegan-friendly recipe proves that vegetables can be the star of a comforting, soul-warming meal.Ingredients
Directions
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Remove kernels from the corn cobs using a sharp knife; you should have approximately 2 cups of whole kernels. Set aside.
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Use the back of a knife or a spoon to scrape the remaining liquid and pulp from the cobs into a small bowl. You should have about 1/2 cup of corn puree. Reserve this for later.
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Place the dried ancho chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft and pliable.
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Drain the chilies, reserving the soaking liquid in a separate container. Discard the stems and seeds if not already removed.
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In a blender, combine the softened chilies, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground Mexican oregano, and any tortillas if using.
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Add just enough of the reserved chili soaking liquid to the blender and blend until smooth, creating a thick, rich paste.
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Heat 2 tablespoons of corn oil in a large saucepan or Dutch oven over medium-high heat.
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Pour the chili paste into the hot oil. Fry for about 3 minutes, stirring constantly, until the paste darkens slightly and thickens.
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Add 1 finely diced large onion, 4 minced garlic cloves, and the reserved corn kernels to the pan. Fry for 2 minutes, stirring frequently, until the onion begins to soften.
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Stir in the reserved corn puree, a 12 oz bottle of Mexican beer (or vegetable stock if avoiding alcohol), and 3/4 cup of chicken stock (or vegetable stock for vegan).
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Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, until the chili is thick and the flavors have melded.
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Taste the chili and season with salt and fresh lime juice to balance the richness and heat. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 391.5kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.0g15%
- Cholesterol 127.5mg43%
- Sodium 2536.2mg106%
- Total Carbohydrate 28.5g10%
- Dietary Fiber 3.6g15%
- Sugars 4.8g
- Protein 41.4g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
