New England Roasted Corn Chili Recipe
COOK:
45 minutes
PREP:
30 minutes
YIELD:
4 servings
This recipe features a clever trick: use an Instant Pot to quickly soften corn cobs and blend them to create a creamy base for your chili.
Ingredients
- • 6 ears corn
- • 1 poblano pepper
- • 1 red bell pepper
- • 4 cups vegetable stock
- • 1 pound dried Spanish chorizo
- • 1 bunch kale
- • 1 yellow onion
- • 1 shallot
- • 2 cloves garlic
- • ½ pound small potatoes
- • 2 tablespoons olive oil
- • 2 tablespoons unsalted butter
- • 1 cup heavy cream
- • 1 12-ounce can cannellini beans, drained and rinsed
- • ¼ cup parsley, coarsely chopped
- • 1 tablespoon chives, finely chopped
- • 1 teaspoon fresh thyme leaves
- • 1 dash chili powder
Instructions
- On a grill at medium-high heat (or over the open flame of a gas burner), char the corn, poblano pepper and bell pepper on all sides. When they’ve cooled, peel the skins off of the poblano and bell pepper; remove the stems and seeds, and dice the peppers into ½” squares. Slice the kernels off of the corn and reserve the cobs. In two small bowls, divide the corn kernels equally.
- In an Instant Pot, cook the vegetable stock and corn cobs on high pressure for 5 minutes. Let the pot sit, turned off, for at least 20 minutes before opening the lid. Strain out the cobs. In a blender, blend the liquid and half of the corn kernels until it is smooth.
- Slice the chorizo about ½” thick. Remove the kale from the stems and tear it into bite-sized pieces. Peel and dice the onion. Peel the shallot and garlic, and finely chop them. Slice the potatoes in half.
- In a Dutch oven over medium-high heat, heat the olive oil until it is shimmering. Add the chorizo and cook it until it is crispy on both sides. Using a slotted spoon, transfer the chorizo to a plate lined with a paper towel. Drain the excess oil from the Dutch oven.
- Lower the heat to medium and add the butter. Add the kale, onion, shallot and garlic, and sauté for 2–3 minutes until the onions are translucent and the kale is wilted. Add the corn puree and potatoes, and simmer on medium-low for 10 minutes. Stir in the heavy cream, chorizo, peppers, remaining corn kernels and beans, and simmer until the liquid reduces by half.
- Garnish the soup with the parsley, chives and thyme and a dash of chili powder.
Red Lentil Vegan Chili Recipe
James Dunlinson
COOK:
45 minutes
PREP:
10 minutes
YIELD:
6 servings
Canned adobo chilis, paprika and jalapeño give this satisfying vegan chili its kick.
Ingredients
- • 2 tablespoons avocado or coconut oil
- • 1 yellow onion, diced
- • 1 red bell pepper, diced
- • 1 jalapaño, diced (optional)
- • Kosher salt and black pepper, to taste
- • 4 cloves garlic
- • 2 tablespoons chili powder
- • 1 tablespoons ground cumin
- • 1 tablespoon ground coriander
- • 1 tablespoon smoked paprika
- • 2 teaspoons canned adobo chilis, chopped
- • 3 tablespoons tomato paste
- • 2 15-ounce cans diced tomato
- • 1 ¾ cup water
- • ¾ cup dried red lentils
- • 1 15-ounce can pinto beans
- • 1 15-ounce can black beans
- • 1–2 tablespoons granulated sugar
Instructions
- In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onion, bell pepper and jalapeño, and season with salt and pepper. Sauté for 4 minutes, until the onions are translucent. Add the garlic, chili powder, cumin, coriander, paprika, tomato paste, adobo chilis and tomato paste. Sauté, stirring, for about 1 minute, until the tomato paste deepens in color.
- Add the tomatoes and water and bring the mixture to a boil. Rinse the lentils, add them to the pot and reduce the heat to a simmer. Cook for about 15 minutes, until the lentils are tender.
- Drain both cans of beans, stir them into the pot and season with salt and pepper. Simmer the chili, covered, for 20 minutes.
Southwest Green Hatch Chili Recipe
Recipe adapted from Minimalist Baker
COOK:
1 hour and 20 minutes
PREP:
15 minutes
YIELD:
6 servings
Braised pork shoulder in an hour and a half? With an Instant Pot, it can be done. This Southwest chili recipe has classic flavors like tomatillos, hatch chilis and Mexican oregano. If you braise the pork in advance, this chili comes together in 20–30 minutes flat.
Ingredients
For the braised pork shoulder:
- • 3 pounds boneless pork shoulder
- • Kosher salt, to taste
- • Black pepper, freshly ground, to taste
- • 1 yellow onion, diced
- • 4 cloves garlic, smashed
- • 4 cups chicken stock
- • 1 bay leaf
- • 4 sprigs fresh thyme
For the chili:
- • 3 pounds braised pork shoulder
- • 1 pound fresh tomatillos, peeled and quartered
- • 1 yellow onion, diced
- • 2 cloves garlic, finely chopped
- • 1 tablespoon ground cumin
- • ¾ fresh hatch chili
- • 1 tablespoon Mexican oregano
- • 1 bunch green onions
- • 1 bunch cilantro
- • 1 pound fingerling potatoes
- • 2 ounces crème fraîche or sour cream
Instructions
- Remove the pork shoulder from the fridge at least 1 hour before braising to bring it to room temperature. Cut the pork into 3” pieces and season with kosher salt and black pepper.
- Set an Instant Pot to the sauté setting. Sear the pork on all sides until it is golden brown, working in batches to avoid crowding the surface of the Instant Pot. Set the pork aside on a plate and reserve half of the rendered fat for later use. Add the onion and garlic and sauté for about 2 minutes. Return the pork to the Instant Pot and add the chicken stock. Secure the lid and cook on high pressure for 60 minutes. Turn off the Instant Pot and allow it to sit for 20 minutes before opening. Remove the pork and shred it into bit-sized pieces. Strain and reserve the braising liquid.
- In a food processor, combine 2 cups of the braising liquid, a quarter (4 ounces) of the tomatillos, the green onions and the cilantro. Purée on high speed until smooth.
- In a Dutch oven over medium-high heat, heat the reserved pork fat. Add the onion, garlic and remaining tomatillos. Cook, stirring constantly, for about 2 minutes, until the onions are transparent. Add the cumin, oregano and chilis and cook for 1 minute. Add the remaining braising liquid, tomatillo purée, braised pork shoulder and fingerling potatoes. Gently simmer for 20–30 minutes, until the potatoes are cooked through. Season with kosher salt and garnish with a dollop of crème fraiche and chopped cilantro.
Classic Red Chili
COOK:
8 - 10 minutes
PREP:
15 minutes
YIELD:
2 servings
Ingredients
- • 2 tablespoons olive oil
- • 1 pound ground beef or turkey
- • 1 jar Classic Red Chili starter
- • 1 can pinto beans, drained and rinsed
- • Sour cream, to serve (optional)
- • Cilantro; finely chopped, to serve (optional)
- • Cheddar cheese; grated, to serve (optional)
- • 1 lime; sliced into wedges, to serve (optional)
Instructions
- In a heavy-bottomed pot over medium-high heat, heat the olive oil. Add the ground beef or turkey and cook, stirring occasionally, for 6–8 minutes until browned. Add the Classic Red Chili starter and beans and bring to a simmer. Serve hot with your favorite toppings.