4 teaspoons garlic powder
2 tablespoons dried tarragon
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage pepper
2 (14.5 ounce) cans chili beans
1 (10.75 ounce) can tomato puree
In a small bowl, mix garlic powder, tarragon, chili powder, salt, rosemary, sage, basil and oregano. Place corn in center of bowl and place seeds in rim. Crush chili beans. Pour chili broth into bowls and top evenly with corn and beans.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 10 to 15 minutes. Drain, slice and scoop.
In a large skillet, heat olive oil over medium heat. Add onions and saute for 5 minutes. Add mushrooms, salt, garlic powder, salt, rosemary, sage, basil, oregano, sage pepper and chili beans. Cook until just tender.
Reduce heat to medium low and add onion pieces. Stir over medium heat, stirring occasionally, until onion is translucent. Reduce heat slightly, and add tomato puree. Bring to a simmer, stirring constantly. Reduce heat to low and cook for 10 minutes, stirring occasionally. Return mixture to low heat, stirring constantly.
Reduce heat to medium low and add vinegar and chili powder. Bring to a simmer and cook for one minute. (This is the time when you should add warm water if possible). Reduce heat to medium low and add sriracha and tamarind chutney. Cook over medium heat for 5 to 7 minutes. Simmer for 5 minutes, stirring occasionally, until blend of orange and lemon zest is achieved and mixture has thickened; stirring constantly.
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