I made a new corn and chipotle chili which is sweet and spicy — just like me.
Even though I have a standard recipe for the best damn chili ever, I always enjoy creating new recipes especially when it comes to using seasonal ingredients. Although summer has come to an abrupt end, I’m still enjoying the abundance of fresh corn my boyfriend got me from Chilliwack. As I’ve said before, Chilliwack has the best corn in BC, hands down. Its kernels are firm yet juicy and are so sweet you’d want to munch on an extra ear just for dessert. Despite their deliciousness on their own, I had just one more batch of corn sitting in my fridge that was waiting to be all used up. Corn chowders are too heavy for me and I never have potatoes in the house so a corn chili it was.
Corn can be a very complementary ingredient. They lend a distinct sweetness that isn’t too overpowering and a wonderful texture to soups, salads, casseroles, and tarts/quiches. In this specific recipe, the sweetness from the corn is a vital aspect to the uniqueness of this chili while the chipotle peppers add a good amount of kick without having to add any cayenne or chili powder. Let’s just see the marriage of these two polar opposite ingredients is amazing…and especially tasty.
Corn and chipotle chili
What you’ll need:
– 1 tbsp ghee or vegetable oil
– 1 small onion, diced
– 6 cloves garlic, minced
– 2lbs ground turkey
– 4 ears of corn, kernels shaved off
– 2 cups dried red kidney beans, soaked overnight and drained
– 5 cups homemade stock or chicken/vegetable broth
– 1 can (28.5oz) of diced tomatoes, with juice
– 1 can (8oz) tomato paste
– 5 chipotle chiles, chopped finely with remaining sauce
– 4 tbsp ground cumin
– 1 small bunch fresh cilantro, chopped, stems included
– Liquid smoke, to taste (optional)
– Salt and pepper, to taste
What you’ll need to do:
1. In a large pot over medium-high heat, warm up the ghee until melted and hot.
2. Add the onions and garlic to the pot and saute for 1 minute until translucent.
3. Next, add the ground turkey and brown until it is no longer pink.
4. Add the corn, beans and stock to the pot.
6. Add the diced tomatoes and the cumin.
7. Slowly mix in the tomato paste. Add salt, pepper and liquid smoke to taste and let simmer for atleast an hour (the longer the better).
8. When you are about to serve it, mix in the fresh cilantro. Serve with tortillas or tortas. Makes 10-12 servings.
Umami & Me 