Roasted corn vegetarian chili

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Onion; chopped
3 larges Yellow; green and red peppers, cut 1/2\" dice
3 \N Garlic cloves; minced fine
2 tablespoons Ground cumin
2 tablespoons Chipotle chili powder
1 cup Plum tomato pulp
½ cup Red wine
¼ cup Red wine vinegar
3 tablespoons Brown sugar
4 \N Sweet corn ears - (to 6); cleaned of husks
\N \N And silk
1 cup Diced zucchini; outer meaty part only
1 cup Diced; peeled jicama
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

12-06-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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