Hmm. I know it's possible to make a chili that doesn't change the colours of the principal ingredients much, because a long time ago I saw and tasted one such. But I've never really thought about how to do that before -- when I make chili, colours change and blend in that redbrownspicychili way, y'know? A chili would be Good Thing, a non-boring thing to do with beans and corn, and I'm glad you suggested it. Now I just have to figure out how to do it without making things red.
Perhaps if I increase the fresh green chili peppers (chopped really fine so that the green flecks don't become a Major Colour) and cut back on the paprika and cayenne and such? Hmm... serano based rather than jalapeno, I think.
The other potential problem will be the long cooking time of the chili allowing the beans and the corn to dye each other purplish-black instead of staying one black and the other purple. I'll have to experiment to see whether that'll be a problem, and if it is, I guess I could make two chilis, a black bean one and a purple corn one, and combine them at serving time...
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Perhaps if I increase the fresh green chili peppers (chopped really fine so that the green flecks don't become a Major Colour) and cut back on the paprika and cayenne and such? Hmm... serano based rather than jalapeno, I think.
The other potential problem will be the long cooking time of the chili allowing the beans and the corn to dye each other purplish-black instead of staying one black and the other purple. I'll have to experiment to see whether that'll be a problem, and if it is, I guess I could make two chilis, a black bean one and a purple corn one, and combine them at serving time...
Thanks for the suggestion!