Cooler weather brings on cravings for warming chili – and this recipe will help you use up end-of-season corn and tomatoes too! **This chili goes great with the cornbread muffin recipe from last week! (for more great recipes just like this, get your copy of The Great American Detox)

Corn and Kidney Bean Chili

(Yield: 5 cups)

2 TB olive oil

1 medium yellow onion, chopped

3 ears fresh corn, husks and silk removed

2 cloves garlic, minced

2 tsp sea salt

1 TB chili powder

1 tsp ground cumin

1/2 tsp red pepper flakes

1 can (15 oz) kidney beans, rinsed and drained, or 1 1/2 cup fresh cooked kidney beans

1 can (24 oz) crushed tomatoes, or 3 cups diced fresh tomatoes

Directions:

1. Cut the kernels off the cobs and set aside.
2. Set a 4 quart pot over medium heat, add oil and onion. 
3. Saute for 2 minutes, then add corn, garlic, salt, chili powder, cumin, and red pepper flakes.
4. Stir well and cook for 2 minutes more.
5. Add the beans and tomatoes to the corn mixture. Stir well and cover. 
6. Turn the heat to low, and allow to simmer for 20 minutes.
7. Taste and add more salt if desired.