Grilled Veggie & Black Bean Chili
Food and Drink

Courtesy of Shannon Morgan

Grilled Veggie & Black Bean Chili

Serves: 12


1 medium to large yellow onion

2 bell peppers, any color

1 medium to large sweet potato

2 ears corn on the cob

4  15.5-ounce cans black beans

2 15.5-ounce cans diced tomatoes

2 tablespoons vegetable oil

4 cloves garlic, minced

2 rounded tablespoons chili powder (my favorite is Penzeys Chili 3000)

1–2 chipotle peppers in adobo sauce

1–2 cups water

1–2 teaspoons salt

fresh ground pepper, to taste

Heat grill to 300°–325°F. Use the higher grill grate setting on the Big Green Egg.

Cut the top from the onion, remove outer skins and quarter, leaving the bottom on for grilling. Cut the peppers in half and remove stems and seeds. Peel the sweet potato and cut into ½-inch rounds. Dehusk the corn but leave it on the cob.

Brush the veggies with a bit of olive oil to prevent sticking, then place on the grate for 8–15 minutes, turning halfway through. You want that grill flavor and a bit of char. They need to be cooked all the way. That will happen while the chili simmers.

Dice all the grilled veggies into ½-inch cubes. Cut the corn off the cob. Drain and rinse your black beans. Open your canned tomatoes.

Use a 5-quart, cast-iron Dutch oven on your grill over indirect heat or a large pot on your stove.

Drizzle the oil into the pan. Add in the onion and garlic. Sauté for about 2 minutes, being careful not to burn the garlic. Add the chili powder and sauté for 1–2 minutes until fragrant.

Add all the remaining ingredients and 1–2 cups of water. Stir. Salt and pepper to taste. Cover and let simmer 30–60 minutes, stirring occasionally. Add more water as needed.

Serve with your favorite toppings. Mine are sour cream, avocado and hot sauce. The best part about chili is that you can change up the veggies that you use and try different bean variations to make this chili your own.