A sweet corn chili with sauteed celery and onion, combined with kidney beans, mushrooms and stewed tomatoes. Seasoned with chili powder, paprika, garlic and tarragon!
Makes 6 cups
4 T. olive oil
1/2 c. diced celery, 3/8 inch squares
1/2 c. diced onion, 3/8 inch squares
3 dashes red cayenne pepper
15 oz. can light red kidney beans including liquid
15 oz. can stewed tomatoes including liquid (Del Monte brand is gluten-free)
4 oz. can mushrooms, stems and pieces including liquid
1 bay leaf
2-3 t. mild chili powder
1 t. mild paprika
1 t. dried tarragon
1/2 t. garlic powder
salt and black pepper
2 c. froz. corn
In large saucepan, over medium heat, combine oil, celery, onion, a little salt, and red cayenne pepper. Saute till partially wilted.
Add remaining ingredients, except the corn, stirring after each addition. Salt and pepper to taste, then simmer, covered, for 30 minutes, stirring occasionally.
During last 10 minutes of cooking time add the corn. Simmer remaining 10 minutes uncovered.
Remove the bay leaf, ladle into soup cups or bowl and serve immediately.
Notes: I like to serve this chili with a side of sliced avocado drizzled with an oil and vinegar dressing.
The tarragon is important to this chili as it compliments the corn and tomatoes, so don’t leave it out.