Smoky White Chili

1. Corn: Submerge corn in water and allow to soak for 1 hour. Preheat a gas or charcoal grill sprayed with non-stick spray over medium-high heat. Grill corn for 25 minutes, covered, turning half way through. Remove from grill, and allow to cool. Shuck corn and scrape off any excessive char from the ears. Using a sharp knife, cut kernels from the ears and place into a medium bowl. After kernels have been removed, use the back (blunt side) of a knife to scrape out any remaining endosperm (thick starchy liquid) from the ears; add to the bowl.
2. In a non-stick Dutch oven over medium-high heat, place 1 tablespoon margarine. Add medium onion; cook for 1 minute, stirring continually. Reduce heat to medium-low and add garlic; cook for 20 minutes or until caramelized, stirring frequently.
3. To the Dutch oven, add remaining 1 tablespoon margarine and mushrooms; cook for 5 minutes, or until mushrooms begin to give up some of their moisture. Add beer; increase heat to medium-high and cook for another 5 to10 minutes, or until beer is reduced by about half. Add broth and remaining small onion; bring to a boil. Reduce heat to a simmer; add bulgur and cumin and cook for 10 minutes.
4. In a bowl that fits over the top of a saucepan filled with gently steaming water (or you can use a double-boiler), place nondairy milk; cook, stirring frequently, until it reduces by half (about 30 minutes).
5. To the Dutch oven , add all beans (cannellini, great northern, and pinto), sausage, and cornmeal; continue to cook for 10 more minutes.
6. Transfer corn and reduced milk to the Dutch oven. Stir everything to combine, and cook for a final 5 minutes. Add salt and pepper to taste.Sealed in a plastic container, this chili will keep for at least a week in the refrigerator.
Source of recipe: I had a smoky beer that I wanted to use for chili, and I needed a recipe that could compliment it. This is what I came up with.