Thursday, October 5, 2017

Roasted Corn and Chipotle Chili

Vegan Month of Food 2017
“Lines and Light”
(a line of original poetry or a photo of light every day for the month of October)

I’m here and you’re there
Decades separate us
I understand and I remember
But all I can do is make soup

Day 3:  Conversion Meal
What would you make to convince an omni to convert?

(click HERE to see what others are sharing today)

Who doesn’t love chili? Sour cream. Avocados. Shredded cheese. Onions.  Jalapenos. Cilantro. Lentils. Roasted corn. Chipotle peppers. Super spicy and perfect for a hearty meal. Chili is a great meal to share because you always end up making way too much!

Here’s What You Need:
3 ears fresh corn
1 C French lentils
1 T olive oil
1 ½ C chopped onions
1 red bell pepper, chopped
1 green bell pepper, chopped
2 canned chipotle peppers
3 cloves garlic, minced
½ t ground cumin
½ t smoked paprika
½ t chili powder
½ t dried oregano
2 cans Rotel brand tomatoes
14 oz canned tomatoes
2 x 12 oz cans V-8 juice
10 oz tomato juice
1 can dark kidney beans with juice
12 oz light colored beer (like Corona)

Here’s What You Do:
Remove kernels from cobs and saute/roast them in a skillet with a large tab of butter. Let them get a bit brown. Set aside.

Cook the lentils in 8 cups of water. Boil, decrease heat, simmer about 15 minutes. Drain and set aside.

Sautee onion, peppers, garlic, and spices in oil until the veg is soft, but not brown.

Add tomatoes, beans, juices, lentils, corn, and beer. Simmer as long as you want (the longer the better!) 

1 comment:

  1. Who doesn't love chili? So true! I like it so much with pumpkin in it, may sound weird, but I love how the sweetness of the pumpkin combines with the heat of the chili, mmm.
    Sure looks good!


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