An autumnal chill is definitely making its presence known which coincides with the traditional start of football season. There’s only one thing on my mind today and that’s a good bowl of Touchdown Chili. Perfect name, don’t you think? No matter to which team your allegiance lies, this could be team-friendly! I had just made some Deliciously Sweet Cornbread to take to our neighborhood Sizzlin’ Saturday bonfire BBQ. With a few pieces left over, I figured it would carry over one more day to accompany this chili.
Whether you are making this for a Sunday afternoon gathering of friends and family during the football season, or if it’s your Meatless Monday choice, this will be one you come back to enjoy as the weather begins to chill. By gathering a handful of ingredients, this could be prepped with little effort. We still were able to find some summer sweet corn. One large ear gave me a cup of corn called for in the recipe, It gives a little bite of natural sweetness. Add more if you like. I pre-cooked one cup of the quinoa according to the directions. Quinoa Is a plant-based protein and is an excellent addition, if you so choose, to this chili. Here it is added as a topping preference.
Slice, dice and measure out the peppers and onions. I prefer color in my meals, so I chose to use the mini-bell peppers. Strip the kernels off of one ear of corn. Throw these ingredients into the preheated pan with the olive oil. Sauté over medium low heat until onions are translucent.
Toss in the garlic and spices and blend them in.
Add in the crushed tomatoes, fire-roasted tomatoes, vegetable broth and black beans. Bring to a slight boil and reduce to simmer.
After about an hour of low simmering, this should be ready to serve. Just load it up with your favorite toppings: sour cream, cornbread, tortilla chips, Pepper Jack cheese, avocado, limes, cilantro, quinoa. Let’s see…What did I miss?
Here are my choices for a mouthful of pleasure. What flavor enhancers would you choose? Now, If would please excuse me. I have some of this Touchdown Chili to devour!
- ¼ c. Extra Virgin Olive Oil
- 1½ c. yellow onion, diced
- 1 c. mini-bell peppers,, halved, seeded, and thinly sliced
- 1 c. sweet corn- about 1 large fresh sweet corn, or frozen
- 4 cloves of garlic, pressed or minced
- 4 t. chili powder
- 2 t. smoked paprika
- 2 t. dried oregano
- 1 t. cumin
- ½ t. cayenne
- 1 t. Kosher salt
- 2 -14-oz cans of fire-roasted tomatoes
- 1-28 oz. can crushed tomatoes
- 2 c. vegetable broth-I like Better than Bouillon brand Seasoned Vegetable Base.
- 3-15 oz. cans of black beans, drained and rinsed
- Heat oil in Dutch Oven, or similar-sized pan, to medium low.
- Stir in onion, peppers and corn.
- Cook until onions are translucent.
- Stir in garlic with spices.
- Add in diced tomatoes, crushed tomatoes, vegetable broth and black beans.
- Heat up to a light boil, then reduce to simmer for about 30 minutes to an hour.
- Serve it up with such toppings as: cilantro, lime slices, pre-cooked quinoa, diced avocado, sour cream, Pepper Jack cheese, sliced green onions, tortilla chips....