Recipe courtesy of Bal Arneson
Episode: Camping
Grilled Veggie Chili with Fire-Roasted Corn
1 hr 15 min
55 min
4 servings
1 hr 15 min
55 min
4 servings


  • 2 carrots, cut into 1-inch pieces
  • 1 medium onion, halved lengthwise and cut into eight pieces total
  • 1 yellow bell pepper, seeded and cut into 1-inch squares 
  • 1 small sweet potato, peeled and cut into 1-inch cubes 
  • 1 small yam, peeled and cut into 1-inch cubes 
  • 3 tablespoons olive oil, plus more for brushing vegetables
  • Kosher salt
  • 2 ears corn, husked 
  • 2 cloves garlic, chopped 
  • 1 1/2 tablespoons cumin seeds 
  • 1 1/2 tablespoons smoked paprika 
  • 1 tablespoon coriander seeds 
  • 3 bay leaves 
  • One 28-ounce can diced tomatoes 
  • 3 medium tomatoes, diced 
  • One 15-ounce can black beans, drained and rinsed 
  • One 15-ounce can red beans, drained and rinsed 
  • Freshly ground black pepper 
  • 1 cup shredded cheddar, for serving 
  • 1 cup sour cream, for serving 
  • 6 scallions, sliced, for serving 


Special equipment: Three 12-inch metal or wooden skewers. If using wooden, soak in water for 30 minutes.

Preheat a grill or grill pan to medium heat.

Thread the carrots, onions, peppers, sweet potatoes and yams onto skewers, alternating vegetables. Brush the vegetables with olive oil and sprinkle with salt. Brush the ears of corn with olive oil and sprinkle them with salt. Place the skewers and corn on the grill and cook, turning every 2 or 3 minutes, until tender and slightly charred, 10 to 12 minutes. Remove the corn and skewers from the grill and let cool for 5 minutes. Cut the kernels from the corn cobs and remove the grilled vegetables from the skewers. Combine the corn and vegetables in a bowl and set aside.

Heat a large Dutch oven over medium heat. Add the 3 tablespoons olive oil, as well as the garlic, cumin, paprika, coriander and bay leaves and cook for 1 minute. Add the canned and fresh tomatoes and bring to a simmer. Add the black and red beans and the reserved corn and grilled veggies. Season with salt and pepper, cover and simmer over low heat for about 12 minutes.

Serve with the cheddar, sour cream and scallions.


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