Roasted Corn Vegetarian Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
3 tablespoons	45ml	Yellow, green and red peppers - cut 1/2" dice (large)
3		Garlic cloves - minced fine
2 tablespoons	30ml	Ground cumin
2 tablespoons	30ml	Chipotle chili powder
1 cup	62g / 2.2oz	Plum tomato pulp
1/2 cup	118ml	Red wine
1/4 cup	59ml	Red wine vinegar
3 tablespoons	45ml	Brown sugar
4		Sweet corn ears - (to 6) - cleaned of husks
		And silk
1 cup	62g / 2.2oz	Diced zucchini, outer meaty part only
1 cup	146g / 5.1oz	Diced, peeled jicama
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place a large pot or casserole over medium heat and add the olive oil, heat 1 minute. Add the onion, lower heat to low and cook slowly until translucent. Add the diced peppers, stir to coat with oil and cook 10 to 12 minutes, until they begin to brown around the edges. Add the garlic, cumin and chili powder all at once and stir to combine well. Cook for an additional 1 minute, being careful not to burn the minced garlic.

Add the tomato pulp, red wine, vinegar and sugar. Season the mixture with salt and pepper and bring to a strong simmer, being careful not to burn the tomatoes or sugar.

Grill or broil the clean corn for 3 minutes or until the corn begins to brown slightly. Allow to cool and cut the corn from the cob. Add the cobs to the chili and cook for 20 minutes on a slow simmer.

Add the corn, zucchini and jicama and cook slowly for an additional 15 minutes to allow the flavors to come together. Serve hot with steamed rice or flour tortillas.

This recipe yields 6 to 8 portions.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C23)

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