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Roasted Corn Vegetarian Chili Recipe

by Global Cookbook

Ingredients

2 Tbsp. Extra virgin olive oil 1 lrg Onion minced 3 lrg Yellow, green and red peppers cut 1/2" dice 3 x Garlic cloves chopped fine 2 Tbsp. Grnd cumin 2 Tbsp. Chipotle chili pwdr 1 c. Plum tomato pulp 1/2 c. Red wine

1/4 c. Red wine vinegar 3 Tbsp. Brown sugar 4 x Sweet corn ears - (to 6) cleaned of husks     and silk 1 c. Diced zucchini, outer meaty part only 1 c. Diced, peeled jicama     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. Place a large pot or possibly casserole over medium heat and add in the extra virgin olive oil, heat 1 minute. Add in the onion, lower heat to low and cook slowly till translucent/soft. Add in the diced peppers, stir to coat with oil and cook 10 to 12 min, till they begin to brown around the edges. Add in the garlic, cumin and chili pwdr all at once and stir to combine well. Cook for an additional 1 minute, being careful not to burn the chopped garlic.
2. Add in the tomato pulp, red wine, vinegar and sugar. Season the mix with salt and pepper and bring to a strong simmer, being careful not to burn the tomatoes or possibly sugar.
3. Grill or possibly broil the clean corn for 3 min or possibly till the corn begins to brown slightly. Allow to cold and cut the corn from the cob. Add in the cobs to the chili and cook for 20 min on a slow simmer.
4. Add in the corn, zucchini and jicama and cook slowly for an additional 15 min to allow the flavors to come together. Serve warm with steamed rice or possibly flour tortillas.
5. This recipe yields 6 to 8 portions.

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