This hearty chili makes a brilliant base for sweet roasted corn and whatever other fresh veggies and condiments you desire. Try putting out bowls of toppings such as shredded cabbage, cheese, baked tortilla chips, hot sauce, Greek yogurt and salsa so each family member can make their bowl of chili unique! This recipe was inspired by a meal idea on The Family Dinner website.
To make the chili’s base:
Adult: Place the olive oil in a large pot over medium heat. Add the onions and sauté for about 8 minutes, or until they turn golden. Season the onions with the garlic, cumin, oregano and chili powder, stirring often to ensure the spices are evenly distributed.
Together: Add the chilies, tomatoes, broth, beans and torn tortilla pieces to the pot. Bring to a simmer. When the pot’s contents reach a rolling simmer, reduce heat to medium-low and cook uncovered for about 30 minutes.
To roast the corn:
Toss the corn with the olive oil in a medium bowl. Spread the oiled corn on a baking sheet.
Adult: Preheat the broiler and transfer the baking sheet directly under it. Cook the corn for about 5 minutes, or until it begins to char and become fragrant.
To complete the Roasted Corn White Bean Chili:
Together: Stir the maple syrup and vinegar into the chili on the stove. Season with salt and cayenne as desired, taste for seasoning and adjust to preference. Divide into bowls, top with