Chili Con Elote
Submitted by poochiegale
Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minElote means corn in Spanish, and that sweet golden addition is what sets this chili apart from the usual bean-and-tomato lineup.
Kidney beans get partially mashed to thicken the broth into something rich and stew-like, while whole beans stay intact for bite. Cumin, chili powder, and oregano bring the warmth, and sweet corn cuts through with a pop of brightness in every spoonful.
This is a chili that proves you don’t need meat to build serious depth of flavor.
Chef Tips
- Mashing half the beans is the secret to a thick, stew-like texture without adding any thickener
- Crush the garlic clove after sauteing it with the onion to release maximum flavor into the oil
- Start mild and build heat to your liking; add more chili powder or cayenne at the end if you want tears with your chili
Variations
- Add diced zucchini or sweet potato for extra heartiness
- Stir in a can of fire-roasted tomatoes for a smokier base
- Top with crushed tortilla chips, sour cream, and fresh cilantro
Ingredients
Directions
Sauté onion and garlic clove in oil until onion is soft.
Crush garlic clove.
Add green peppers and spices, sauté another 2 to 3 minutes.
Add tomatoes and corn.
Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano.
Simmer another 30 minutes.
If chili without tears isn’t chili for you add more chili powder or cayenne pepper.
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