Rich, full of flavor, vegetarian, and pretty darned simple to toss together, this chili is hard to beat. Based on a recipe from Rachael Ray, I adjusted the seasonings to my own taste and used home made corn stock in place of canned veggie stock, and served it with lightly toasted garlic parsley rolls instead of Ms. Ray’s suggested corn bread croutons.
A bit of shredded cheese and a dab of sour cream, and we were very happy with our dinner.
•1 tbsp unsalted butter
•1 tbsp safflower oil
•1 medium sweet onion, chopped
•1 shallot, diced
•3 cloves garlic, minced
•3 carrots, peeled and chopped
•1 red bell pepper, chopped
•1 cup frozen corn kernels
•1 can (14.5 oz) diced fire-roasted tomatoes
•1/2 tsp chile powder
•1/2 tsp Cajun seasoning*
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp Northwoods Fire Seasoning*
•1 tsp chopped oregano
•2 (15 oz) cans black beans, drained & rinsed
•2 cups corn stock (or veggie stock)
•1 tsp Cajun Power Spicy Garlic Pepper Sauce
•2 tbsp sherry
•Salt and pepper to taste
*Both spice blends from Penzey’s, who’s web site isn’t quite working as I write this. Feel free to substitute your own preferred smoky spice blend(s) – I would think Montreal Steak Seasoning would work nicely here or, if you’re a Spice House fan like me, try Gateway to the North Maple Garlic Seasoning.
Add the diced pepper and carrots, season with salt and pepper, and continue to cook for another five minutes.
Add the corn stock, tomatoes, black beans, and seasonings and bring to a boil.
Reduce the heat and simmer for 15 minutes, until the chili has thickened and the flavors have had a chance to blend.
Stir the now nicely thickened chili and serve with sour cream and shredded cheese, if you like – we did.
This puts me at two for two with black bean chilis. My other version, with espresso, is also a vegetarian favorite.