Famous Veggie Chili

It's probably not accurate to call this "famous" veggie chili, but it has routinely been a crowd pleaser. Scott and I have entertained with it on several occasions and it always goes over well. I'm kind of surprised I haven't put this on the blog before. It's one of my oldest recipes.

Notes: The key to this chili is a balance of flavors. You want a combination of heat, depth, and sweetness.

The beans are easily swappable: use pinto beans or red kidney beans if you prefer. I happened to have fresh corn, but you could use frozen (about 1/2 a small bag) if it's not in season.

This chili is not particularly hot. If you want extra heat, look for the diced tomatoes with green chiles in them!

Ingredients:
5-6 small or medium carrots
1 onion
2 ears of corn
2-3 garlic cloves
1 15 oz. can black beans
1 28 oz. can diced tomatoes
4 teaspoons chili powder
2 large tablespoons cumin
10-12 drops Tabasco (I used the chipotle)
1 capful of liquid smoke
2 teaspoons tomato paste
1 tablespoon brown sugar (or honey)
2 tablespoons butter or coconut oil
Salt
Pepper

Directions:

Chop your carrots and onion in a small dice. Strip the kernels off your ears of corn by standing them up on end in a bowl and running your knife down each side. Mince the garlic. Drain and rinse your beans under cold water.

Heat your fat of choice in a large stock pot on medium-high. Add in carrots, onion, and garlic. Saute about 2 minutes and then add the corn. Saute for another 2 minutes. Add in all your chili powder, cumin, tomato paste, salt, pepper, and brown sugar. Stir until the veggies are coated. Add in the Tabasco, liquid smoke, beans, and diced tomatoes. Stir to combine.

Bring everything to boil and then turn the heat down to a simmer. Let it simmer for as long as you have time to wait, but at least 30 minutes. Stir occasionally.

Serve hot and enjoy!