Zucchini and Corn Chili
Daily Inspiration S
Recipe from Everyday with Rachel Ray magazine.
Featured Pinch Tips Video
- poblano peppers (or other mild chilies - anaheim, etc.)
- 2 large
- ears corn
- 2 Tbsp
- olive oil (or canola oil)
- small-medium firm zucchini, quartered lengthwise and diced
- onion, chopped
- garlic cloves, chopped
- 1 Tbsp
- chili powder (such as gebhardt)
- 1 Tbsp
- salt and pepper
- 15-oz. can black beans, rinsed and drained
- 2-3 c
- vegetable stock
- 14.5 oz. can diced tomatoes
- rounded tsp. honey or light agava
- small handful of cilantro, chopped
- lime, juiced (about 2 tbsp.)
- optional toppings: pickled jalapeno slices, diced avocado, sliced scallions, crushed tortilla chips, crumbled cotija, monterrey jack or queso fresco
1Working over an open flame on a gas burner or under the broiler of the oven, cook the chiles, turning until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl in a large bowl (or use a bundt pan using hole in top to support corn cob). Place one corn cob upright on top of the small bowl. Cut the kernels off the cob (they'll fall into the big bowl). Repeat with the other corn cob.
2Meanwhile, heat a Dutch oven or other large pot over medium-high heat. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2-4 minutes. Add the zucchini onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. Season with salt and pepper, then stir in half of the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). Add the stock, tomatoes, honey and chiles.
3Cover and simmer until the flavors combine, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings.