Poblano and Corn Chili

It rains a lot in the Northeast. Today was no exception. It was misty and cold -- the kind of weather that drives you inside and begs you to take a nap. In other words, it was chili weather.

Notes: Chili cries out for experimentation. Try out your own blend of spices. This chili is not as hot as my usual recipe. I wanted the flavor of the poblano to come through. If you like it hotter, by all means, fire it up.

Ingredients:
1 sweet onion
3 garlic cloves
1 poblano pepper, seeded
1/2 bag of frozen corn (or 2-3 ears of fresh, if it's in season)
1 15 oz. can of diced tomatoes 
1 15 oz. can red beans (kidney, pinto, aduki would all work)
1 tablespoon brown sugar
1 tablespoon tomato paste
1 1/2 cups of water
2 tablespoons cumin
10 dashes of hot sauce
4 tablespoons butter or olive oil
Salt
Pepper

Directions: Dice your onion, mince your garlic, and finely chop your pepper. Add your fat of choice to a stock pot and heat it to medium-high. Saute your veggies until they are tender. Season with salt and pepper. Add the cumin and stir to coat the veggies.

Rinse and drain your canned beans. Add the tomatoes and beans to the pot. Pour in the water. Stir in the tomato paste and brown sugar. Finally, add the corn (no need to thaw) and the hot sauce.

Turn the heat down to medium-low and let everything simmer together at least 20 minutes. The longer it simmers, the better it gets! Be sure to taste it for seasonings before you serve.

Top with your favorite chili garnish (sour cream all the way!) and enjoy!