Chili Con "Corny"
2 Tablespoons of Vegetable oil
1 1/2 Cups of Onion, Chopped
1 Tablespoon of Garlic, Minced
1/2 Cup plus 1/4 Cup of Chili Powder
1 Pinch of Celery Seed
2 Tablespoons of Ground Cumin, divided
1 (15-oz ) Can of Diced Tomatoes with Juices
3 Cups of Vegetable Stock or Broth
1 Large Potato Peeled and Diced
2 Cups Corn Kernels, Fresh, Frozen or Canned, drained
1 (15 oz) Can of Kidney Beans, drained and rinsed
1 (8 oz.) Can of Black Beans, drained
In a large parchment paper lined sheet pan coated with a tablespoon of oil, mix in corn and potatoes coating them
with the oil then spread them out to a single layer and put them in a pre heated 375 degree oven, roasting them
until golden, about 15 - 20 minutes.
In a heavy dutch oven or cast iron pot, heat remaining oil and sauté onion until soft. Add garlic, 1/4 cup of chili
powder and 1 tablespoon of cumin and cook 1-2 minutes more, stirring frequently.
Mix in tomatoes, vegetable stock, roasted corn & potatoes, beans and bring it to boil, then reduce the heat to a
simmer. Add remaining chili powder and cumin (to taste) and simmer until thickened, stirring occasionally, about
30 minutes until beans are cooked.
Serves 4 - 6