Are you craving a hearty, flavorful meal that's both healthy and surprisingly easy to make? Look no further! This sweet corn chili recipe is a fantastic option for a quick weeknight dinner, a satisfying weekend lunch, or even a crowd-pleasing potluck dish. It's packed with fresh corn's sweetness, blended with the savory depth of chili spices, creating a delicious and vibrant dish the whole family will love. Get ready to enjoy a bowl of comforting goodness!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional, for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender.
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Build the flavor base: Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step significantly elevates the flavor of your chili.
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Simmer the chili: Stir in the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 1 hour for a richer flavor. The longer it simmers, the more the flavors meld together.
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Season and serve: Season the chili with salt and pepper to taste. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired. Serve hot with your favorite toppings, such as shredded cheese, avocado, or tortilla chips.
Cooking Tips for the Best Corn Chili:
- Spice it up: Adjust the amount of cayenne pepper to your preferred level of heat. For a milder chili, omit it altogether. Alternatively, you could add a few dashes of your favorite hot sauce.
- Fresh is best: If you have fresh corn on the cob available, it adds a wonderful sweetness to the chili. Cut the kernels off the cob and use them instead of frozen corn.
- Make it your own: Feel free to add other vegetables, such as diced zucchini, carrots, or mushrooms, to your chili. Some chopped jalapenos would add a nice kick.
- Thicken it up: If you prefer a thicker chili, you can simmer it uncovered for the last 15 minutes of cooking to allow some of the liquid to evaporate. Alternatively, stir in a tablespoon of cornstarch mixed with a little cold water to thicken the chili.
Variations:
- Vegetarian Chili: This recipe is already vegetarian-friendly! To make it vegan, simply omit the sour cream or Greek yogurt garnish.
- Chicken Chili: Add 1-2 cups of cooked shredded chicken for a heartier chili.
- Beef Chili: Brown 1 pound of ground beef before adding the onions. Drain off any excess grease before proceeding with the recipe.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-15g
- Fiber: 8-10g
This delicious corn chili recipe offers a fantastic balance of flavor and nutrition, making it a perfect addition to your healthy meal repertoire. Enjoy this simple yet satisfying dish, perfect for any occasion!