Smokey White Bean and Corn Chili

This is a recipe I’ve had on my website for a long time but I revamped it last night and it’s so much better now.  I recommend topping with a squeeze of lime, a drizzle of Sour Un-Cream and Cornbread Muffins ((find in Recipes).  Make sure to read the NOTES at the bottom of the recipe for important tips.

 

Smokey White Bean and Corn Chili
Votes: 2
Rating: 5
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Rate this recipe!
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This easy recipe turns out a tasty, healthy chili, free of tomatoes which made my husband quite happy. Serve with a squeeze of lime, a dollop of Sour Un-Cream (see in recipes) and maybe a few avocado slices. Don't forget the Cornbread Muffins (see in Recipes).
Servings
6
Servings
6
Smokey White Bean and Corn Chili
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This easy recipe turns out a tasty, healthy chili, free of tomatoes which made my husband quite happy. Serve with a squeeze of lime, a dollop of Sour Un-Cream (see in recipes) and maybe a few avocado slices. Don't forget the Cornbread Muffins (see in Recipes).
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Saute onion in large pot over medium heat, adding small amounts of water as it sticks. Cook until opaque. Add garlic, jalapeño, smoked paprika, cumin, cayenne and oregano stirring to coat onion/garlic and cook 1-2 minutes.
  2. Add beans, green chiles, corn and water to pot. Cook over medium-low heat for approximately 30 minutes, stirring occasionally. The longer you let it simmer, the better.
  3. Place in bowls and top with a squeeze of lime and some Sour Un-Cream. Don't forget the Cornbread Muffins!
  4. NOTES:1) If you have the time, I highly recommend cooking your own dried beans. It just adds something! I soaked 1 pound overnight, cooked in my pressure cooker with lots of pressed garlic, a strip of kombu and a sprig of rosemary, and used the whole batch for the chili. 2) Toasting and grinding your own cumin seeds adds unmistakable flavor as compared to pre-ground cumin. Worth the few extra minutes. Toast in a dry pan a few minutes until fragrant then grind in a coffee grinder or use a mortar and pestle like I do. 3) The longer this simmers, the better it is. I had mine on the stove for hours. It was already cooked, but I kept it warm for the flavors to blend. Better yet, make it a day ahead. 4) If you can get your hands on fresh corn, it's worth it. The crunch with every bite is awesome.
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