Fall is by far one of my favorite times of year. If we're lucky the whether may dip down to a low 80°F. When the breeze kicks up you can almost think about throwing on a thin cardigan, almost. Oh, Florida Autumns, such a tease. It's not the 80° sweater weather that gets me excited though, it's all this delicious autumny comfort food! It's time for chilis and cornbread and casseroles. Mmm.
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 bell pepper, diced
1 jalapeno + more for garnish, diced
2 cans beans (I used kidney and black), rinsed well
1 can corn, rinsed well (or 2-3 ears of corn, remove kernels with sharp knife)
1 large can diced tomatoes
2 tablespoons garlic powder
2 tablespoons ground cumin
1/2 teaspoon chilli powder
1/2 heaping teaspoon smoked paprika
1 teaspoon salt
1 tablespoon cornstarch
1/4 cup ketchup
Hot sauce, to taste
Daiya cheddar shreds
Plant-based sour cream, optional
In a large pot over medium heat add the oil, once hot add in the onions and garlic and saute for 3-5 minutes. Then add in the bell peppers and jalapeno, continue to saute for another minute.
Add in the beans, corn, tomatoes, garlic powder, cumin, chili powder, paprika and salt. Fill an empty bean can up with water and add the cornstarch, whisk until dissolved before adding it to the pot. Stir to combine.
Bring to a simmer and cook for 30 minutes with a lid over top.
Turn off heat and stir in ketchup and hot sauce to taste. Allow flavors to marinate for up to an hour with no heat.
Bring to a boil and cook off any extra liquid until you reach your desired consistency.
Serve with a handful of Daiya cheddar shreds, a dollop of plant-based sour cream if using and extra jalapeno pieces to taste.
Recipe collaboration with Erica Sanes
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