Recipe - Roasted Corn Vegetarian Chili

2 tablespoon Olive oil
1 lg Onion; chopped
3 lg Yellow; green and red
peppers, cut 1/2" dice
3 Garlic cloves; minced fine
2 tablespoon Ground cumin
2 tablespoon Chipotle chili powder
1 cup Plum tomato pulp
One half cup Red wine
One fourth cup Red wine vinegar
3 tablespoon Brown sugar
4 Sweet corn ears (to 6);
cleaned of husks
And silk
1 cup Diced zucchini; outer meaty
part only
1 cup Diced; peeled jicama
Salt; to taste
Freshlyground black pepper;
to taste

Place a large pot or casserole over medium heat and add the olive oil, heat
1 minute. Add the onion, lower heat to low and cook slowly until
translucent. Add the minced peppers, stir to coat with oil and cook 10 to 12
minutes, until they begin to brown around the edges. Add the garlic, cumin
and chili powder all at once and stir to combine well. Cook for an
additional 1 minute, being careful not to burn the minced garlic. Add the
tomato pulp, red wine, vinegar and sugar. Season the mixture with salt and
pepper and bring to a strong simmer, being careful not to burn the tomatoes
or sugar. Grill or broil the clean corn for 3 minutes or until the corn
begins to brown slightly. Allow to cool and cut the corn from the cob. Add
the cobs to the chili and cook for 20 minutes on a slow simmer. Add the
corn, zucchini and jicama and cook slowly for an additional 15 minutes to
allow the flavors to come together. Serve hot with steamed rice or flour
tortillas. This recipe yields 6 to 8 portions.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1C23)

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12061998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.