Three Bean and Corn Chili 6-8 servings 2 tablespoons coconut oil 1 medium onion, cut into 1/2-inch pieces 1 large carrot, cut into cut into 1/2-inch pieces 1 celery stalk, cut into 1/2-inch pieces 1 medium sweet potato, cut into 1/2-inch pieces Salt, to taste 2 garlic cloves, minced 1 15-ounce can cannellini beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 1 15-ounce can chickpeas, drained and rinsed 1 1/2 cups frozen corn 1 4-ounce can minced mild green chiles 1 28-ounce can diced tomatoes (with juice) 1 tablespoon sherry vinegar 2 tablespoons packed brown sugar 1 tablespoon plus 1 teaspoon chili powder 1 tablespoon smoked Spanish paprika 2 teaspoons cocoa powder 1/4 teaspoon cayenne (see note) For serving (all optional): sliced scallions, fresh cilantro, sliced radishes, cheese, lime wedges

Three Bean and Corn Chili

Three Bean and Corn Chili

Happy new year! I’m back from my unintentional blog hiatus…and my new year’s resolution is to blog more regularly. I’ve missed it.

I can’t believe what a whirlwind year of change 2013 was for me. In the very beginning of last year, Matt and I were living in Somerville and not quite sure what the future held for either of us. I had just quit my full-time job; he was waiting to hear back from medical schools. I started catering here and there while trying to figure out how to eventually get into a nutrition master’s program. I was very much out of my comfort zone not having a steady income and a concrete plan. Now…somehow…we’re living in New York City. Matt is starting his second semester of medical school and I’m about to start graduate school at NYU. Crazy!

I’m so looking forward to what 2014 holds. I can’t wait to get started in my program in two weeks, and also spend some more time with this blog.

Like most everyone else, I’m trying to start the new year a little healthier. I made a huge pot of this three bean and corn chili the other night, which was not only full of vegetables, but perfect for the insane cold we had this week. I just slightly adapted the recipe from Flour, Too, Joanne Chang’s new cookbook that my mom got us for Christmas. I love how every chili recipe is different, and her blend of chili powder, cocoa powder, smoked paprika, and brown sugar is one I’m definitely going to repeat. It was the perfect mix of sweet, spicy, and smoky.

Three Bean and Corn Chili

One of my favorite things about chili (and most soups, really) is that you can load it with toppings. I used shredded light cheddar, fresh cilantro, lots of scallions, and thinly sliced radishes…but the options are endless.

Here’s to a happy and healthy new year!

Three Bean and Corn Chili

Serving Size: 6-8 servings

Three Bean and Corn Chili

Slightly adapted from Flour, Too

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 large carrot, cut into cut into 1/2-inch pieces
  • 1 celery stalk, cut into 1/2-inch pieces
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • Salt, to taste
  • 2 garlic cloves, minced
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 4-ounce can minced mild green chiles
  • 1 28-ounce can diced tomatoes (with juice)
  • 1 tablespoon sherry vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 tablespoon smoked Spanish paprika
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon cayenne (see note)
  • For serving (all optional): sliced scallions, fresh cilantro, sliced radishes, cheese, lime wedges

Instructions

  • Heat the coconut oil in a large dutch oven over medium heat. Add the onion, carrot, celery, and sweet potato along with a large pinch of salt. Cook the vegetables for three minutes and then add the garlic. Continue to cook the vegetables until they start to soften and the onion turns translucent, about 3-5 more minutes.
  • Add the drained beans along with all of the remaining ingredients and 4 cups of water. Bring to a boil and then reduce the heat to simmer over medium heat. Taste for seasoning and add additional salt and/or spice if necessary. Simmer for 30 minutes, adding additional water if the chili gets too thick.
  • Test again for seasoning and then serve with the toppings of your choice.

Notes

If you use a very spicy smoked paprika like I did, omit the cayenne.

http://www.culinarycolleen.com/bean-and-corn-chili/
Related Posts Plugin for WordPress, Blogger...
  • Michelle Lahey

    Happy 2014! We eat a lot of chili in my house this time of year – it’s just always so satiating and comforting! This looks incredible, and I love the addition of sliced radishes.

  • http://www.birdandseed.net/ Connie Martin

    ooh, cocoa powder, how interesting. Yeah, 2013 was quite a big year for you! Can’t wait to see all the great & yummy things you share with us this year!



  • Popular

    • Smashed White Bean and Avocado Sandwich
    • A Green Smoothie for Beginners
    • Spicy Cajun Shrimp
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale
    • Spicy Roasted Red Pepper and Tomato Soup