Started throwing a can of creamed corn into my chili last month

I was skeptical cause I hate the texture of corn normally, but it totally dissolved into the sauce and made it feel like I slow-cooked it for hours. You can't even tell it's there and it costs like 80 cents a can. Anyone else got a go-to canned veggie they sneak into stuff?

3 comments

3 Comments

the_wendy1mo ago

Have you ever tried blending a can of diced tomatoes with roasted red peppers into your chili base? It gives it this smoky depth without any chunky bits, plus it's usually under a dollar. I started doing it last winter and now I can't go back to plain tomato sauce.

ivanbell1mo ago

Oh man, yeah I've done that... makes a huge difference. Just gotta watch out for those canned roasted peppers that come packed in oil or it'll mess with your seasoning balance.

hugos461mo ago

Throw a handful of smoked paprika in there too, honestly. @the_wendy is right about that tomato and pepper blend, it's a game changer. I've started roasting my own peppers on a sheet pan when I have time and freezing them in little bags. Way cheaper than cans and you control the smoke level. Just a heads up though, if you use too many it can make the chili taste more like a pepper soup than chili. Takes some trial and error to find your sweet spot.