Zucchini and Corn Chili

Name: Zucchini and Corn Chili
Ingredients: 2 poblanos or other mild chiles; 2 large ears corn; 2 tablespoons olive oil or canola oil; 3 small to medium firm zucchini, quartered lengthwise and diced; 1 onion, chopped; 3 - 4 cloves garlic, chopped; 1 tablespoon chili powder, such as Gebhardt; 1 tablespoon cumin (a scant palmful); Salt and pepper; 1 can (15 oz.) black beans, rinsed; 2 - 3 cups vegetable stock; 1 can (14.5 oz.) diced tomatoes; 1 rounded tsp. acacia honey or light agave; A small handful cilantro, chopped; 1 lime, juiced (about 2 tbsp.); Optional toppings: pickled jalapeno slices, diced avocado, sliced scallions, crushed tortilla chips,; crumbled Cotija, Jack or queso fresco

Zucchini and Corn Chili was pinched from <a href="http://www.rachaelraymag.com/recipe/zucchini-and-corn-chili" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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2 poblanos or other mild chiles

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2 large ears corn

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2 tablespoons olive oil or canola oil

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3 small to medium firm zucchini, quartered lengthwise and diced

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1 onion, chopped

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3 - 4 cloves garlic, chopped

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1 tablespoon chili powder, such as Gebhardt

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1 tablespoon cumin (a scant palmful)

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Salt and pepper

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1 can (15 oz.) black beans, rinsed

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2 - 3 cups vegetable stock

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1 can (14.5 oz.) diced tomatoes

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1 rounded tsp. acacia honey or light agave

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A small handful cilantro, chopped

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1 lime, juiced (about 2 tbsp.)

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Optional toppings: pickled jalapeno slices, diced avocado, sliced scallions, crushed tortilla chips,

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crumbled Cotija, Jack or queso fresco

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