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:
- Cut the kernels off the cobs and set aside.
- Set a 4 quart pot over medium heat, add oil and onion.
- Saute for 2 minutes, then add corn, garlic, salt, chili powder, cumin, and red pepper flakes.
- Stir well and cook for 2 minutes more.
- Add the beans and tomatoes to the corn mixture. Stir well and cover.
- Turn the heat to low, and allow to simmer for 20 minutes.
- Taste and add more salt if desired.
I have made this several times – it’s a staple of mine. Sometimes I cheat and use frozen corn when fresh isn’t available. Plus, this chili freezes very well. I’m always looking for healthy recipes that I can freeze. I cook fresh as much as possible, but I adore pulling something home made from the freezer when it’s super busy. That’s the time when over processed food are so tempting, yet also the worst time to eat them. Try this recipe!
Hey now, this is some of the best chili I have ever tried. At first it looked like it was not going to be good…nothing like the picture here and more like a soup. I was wrong.
This is very quick and easy to make also. I cut the salt way down because the canned tomatoes I happened to have are already loaded with salt. Try using fire roasted tomatoes with this.