Summer Vegetable Chili
 
Makes 6 servings
Ingredients
  • 2 ears yellow corn in husks
  • 1½ cups diced poblano pepper (about 2 large poblanos), seeded
  • 1 cup diced yellow onion (about ½ medium onion)
  • ⅓ cup diced jalapeño (about 1 medium jalapeño), seeded
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 5 cups sliced cherry or grape tomatoes
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can light red kidney beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added tomato sauce
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons sugar
  • 1½ teaspoons Creole seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Shredded cheese, sour cream, jalapeño slices, sliced cherry or grape tomatoes, fresh cilantro, to serve
Instructions
  1. Heat a cast-iron grill pan over medium heat. Spray pan with cooking spray. Add corn in husks to pan, and cook, turning occasionally, until husks are charred, about 20 minutes. Let stand until cool enough to handle. Shuck corn; add corn on cob to pan, and cook, turning frequently, until charred and tender, about 10 minutes. Let cool; cut kernels off cob.
  2. In a medium stockpot, cook poblano, onion, diced jalapeño, oil, and garlic over medium heat, stirring occasionally, until tender, 5 to 6 minutes. Add 4 cups tomatoes, and cook, stirring occasionally, until tomatoes have released their juices and mixture is thickened, 5 to 6 minutes. Add grilled corn, all beans, tomato sauce, salt, chili powder, cumin, sugar, Creole seasoning, onion powder, garlic powder, black pepper, and remaining 1 cup tomatoes. Bring to a boil over medium heat; reduce heat to medium-low, cover, and simmer for about 20 minutes. Serve with cheese, sour cream, jalapeño slices, tomatoes, and cilantro.
Recipe by Louisiana Cookin' at https://louisianacookin.com/summer-vegetable-chili/