Crisp summer corn kernels, tender black-eyed peas and lots of smoky flavor goes into this tasty caramelized onion chili.
Course:
Entree
Cuisine:
American
Servings: 4 -6
Author: Alissa
-
4
medium onions
sliced
-
1
tbsp.
olive oil
-
4
garlic cloves
minced
-
1
red bell pepper
diced
-
3 ½
cups
or 2-14 oz. cans black-eyed peas
rinsed and drained
-
2-14
oz.
cans diced tomatoes
-
2
cups
fresh sweet corn kernels
about 3 ears, could sub frozen
-
½
cup
water
-
¼
cup
tomato paste
-
3
tbsp.
maple syrup
-
1
tbsp.
chili powder
-
2
tsp.
smoked paprika
-
1
tsp.
chipotle chili powder
-
½
tsp.
salt
-
½
tsp.
black pepper
-
Place onion slices and oil into large saucepan over medium-low heat. Flip a few times to coat the onions. Allow to cook, uncovered, flipping occasionally, until onions are lightly browned and caramelized, about 45 minutes to 1 hour.
-
Remove half of the onions from saucepan and transfer to a dish. Add remaining ingredients to saucepan and stir to incorporate. Raise heat to medium-high and bring to a simmer. Lower heat and allow to simmer for 10 minutes, adding a bit more water if mixture becomes too thick.
-
Ladle into bowls and top with reserved onions. Serve.