Grilled Veggie Chili with Fire-Roasted Corn

Name: Grilled Veggie Chili with Fire-Roasted Corn
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 carrots, cut into 1-inch pieces; 1 medium onion, halved lengthwise and cut into eight pieces total; 1 yellow bell pepper, seeded and cut into 1-inch squares; 1 small sweet potato, peeled and cut into 1-inch cubes; 1 small yam, peeled and cut into 1-inch cubes; 3 tablespoons olive oil, plus more for brushing vegetables; Kosher salt; 2 ears corn, husked; 2 cloves garlic, chopped; 1 1/2 tablespoons cumin seeds; 1 1/2 tablespoons smoked paprika; 1 tablespoon coriander seeds; 3 bay leaves; One 28-ounce can diced tomatoes; 3 medium tomatoes, diced; One 15-ounce can black beans, drained and rinsed; One 15-ounce can red beans, drained and rinsed; Freshly ground black pepper; 1 cup shredded cheddar, for serving; 1 cup sour cream, for serving; 6 scallions, sliced, for serving

Recipe courtesy of Bal Arneson

Show: Spice of Life with Bal Arneson

Episode: Camping

Grilled Veggie Chili with Fire-Roasted Corn

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

671

Total Fat

25

Saturated Fat

13

Carbohydrates

90

Dietary Fiber

26

Sugar

21

Protein

31

Cholesterol

59

Sodium

1928

Total: 1 hr 15 min
Active: 55 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

671

Total Fat

25

Saturated Fat

13

Carbohydrates

90

Dietary Fiber

26

Sugar

21

Protein

31

Cholesterol

59

Sodium

1928

Total: 1 hr 15 min
Active: 55 min

Ingredients

2 carrots, cut into 1-inch pieces

1 medium onion, halved lengthwise and cut into eight pieces total

1 yellow bell pepper, seeded and cut into 1-inch squares

1 small sweet potato, peeled and cut into 1-inch cubes

1 small yam, peeled and cut into 1-inch cubes

3 tablespoons olive oil, plus more for brushing vegetables

Kosher salt

2 ears corn, husked

2 cloves garlic, chopped

1 1/2 tablespoons cumin seeds

1 1/2 tablespoons smoked paprika

1 tablespoon coriander seeds

3 bay leaves

One 28-ounce can diced tomatoes

3 medium tomatoes, diced

One 15-ounce can black beans, drained and rinsed

One 15-ounce can red beans, drained and rinsed

Freshly ground black pepper

1 cup shredded cheddar, for serving

1 cup sour cream, for serving

6 scallions, sliced, for serving

Directions

Special equipment:

Three 12-inch metal or wooden skewers. If using wooden, soak in water for 30 minutes.

Preheat a grill or grill pan to medium heat.
Thread the carrots, onions, peppers, sweet potatoes and yams onto skewers, alternating vegetables. Brush the vegetables with olive oil and sprinkle with salt. Brush the ears of corn with olive oil and sprinkle them with salt. Place the skewers and corn on the grill and cook, turning every 2 or 3 minutes, until tender and slightly charred, 10 to 12 minutes. Remove the corn and skewers from the grill and let cool for 5 minutes. Cut the kernels from the corn cobs and remove the grilled vegetables from the skewers. Combine the corn and vegetables in a bowl and set aside.
Heat a large Dutch oven over medium heat. Add the 3 tablespoons olive oil, as well as the garlic, cumin, paprika, coriander and bay leaves and cook for 1 minute. Add the canned and fresh tomatoes and bring to a simmer. Add the black and red beans and the reserved corn and grilled veggies. Season with salt and pepper, cover and simmer over low heat for about 12 minutes.
Serve with the cheddar, sour cream and scallions.

Grilled Veggie Chili with Fire-Roasted Corn

Grilled Veggie Chili with Fire-Roasted Corn

Special equipment:

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