There’s the creamy texture of pinto beans and sweet potatoes, and the fresh crunch of corn kernels. We like to finish with a splash of Cholula hot sauce for heat and acidity. But it wouldn’t be chili without shredded cheddar cheese dissolving into the hot stew. Cook, relax and enjoy!
What you’ll need:
0.25 oz dried mixed mushrooms 1 onion 3 garlic cloves 1 corn on the cob 1 sweet potato 1 teaspoon chili powder ½ teaspoon ground cumin 1 ½ tablespoons tomato paste 15-ounce can pinto beans 2 oz cheddar cheese Cholula neutral oil, such as vegetable or safflower coarse salt freshly ground black pepper
box grater small saucepan or kettle large pot strainer
- Rehydrate mushrooms
Bring ½ cup water to a boil. Add dried mushrooms and let steep.
- Prep vegetables
Peel and finely chop onion and garlic. Cut kernels from corn cobs. Peel sweet potato and cut into ½-inch pieces. Grate cheese and set aside.
- Sauté aromatics
Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion and garlic and sauté until translucent, about 3 minutes.
- Add vegetables
Add corn and sweet potato and 1½ teaspoons of salt and sauté for 3 minutes.
- Add spices
Add chili powder, cumin and tomato paste and sauté for 1 minute.
- Stir in beans and water
Strain mushrooms, and add mushroom liquid with 2 cups water to the chili. Drain and rinse beans. Chop mushrooms and stir into chili with beans. Simmer for 20 minutes. Ladle chili into bowls, and garnish with cheese and hot sauce, if desired. Enjoy!