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Corn Chili

Corn Chili recipe image
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.
Cooking Method: , ,
Cuisine:
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Difficulty: Intermediate
Servings: 4
Calories: 391.5
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
  • 4 plump Ears of corn
  • 5 Ancho Chilies, -- stems
Directions
  1. 1
    Remove kernels from the corn cobs using a sharp knife; you should have approximately 2 cups of whole kernels. Set aside.
  2. 2
    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.
  3. 3
    Place the dried ancho chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft and pliable.
  4. 4
    Drain the chilies, reserving the soaking liquid in a separate container. Discard the stems and seeds if not already removed.
  5. 5
    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.
  6. 6
    Add just enough of the reserved chili soaking liquid to the blender and blend until smooth, creating a thick, rich paste.
  7. 7
    Heat 2 tablespoons of corn oil in a large saucepan or Dutch oven over medium-high heat.
  8. 8
    Pour the chili paste into the hot oil. Fry for about 3 minutes, stirring constantly, until the paste darkens slightly and thickens.
  9. 9
    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.
  10. 10
    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).
  11. 11
    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.
  12. 12
    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.

Keywords: corn chili, vegan chili, ancho chilies, corn puree, mexican food, comfort food, winter recipe, plant based, spicy corn, easy dinner, hearty soup, cumin, coriander, oregano, blended chili, simmered corn, homestyle, vegetarian main
Read it online: https://www.chefs-mate.com/recipe/corn-chili/