ZUCCHINI AND CORN CHILI
A delicious and hearty vegetarian chili -- full of flavor and texture. Recipe from Everyday with Rachel Ray magazine.
Provided by Daily Inspiration S
Categories Vegetable Soup
Time 55m
Number Of Ingredients 16
Steps:
- 1. Working 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.
- 2. Meanwhile, 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.
- 3. Cover and simmer until the flavors combine, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings.
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TomuX
[email protected]I'm not sure what went wrong, but my chili turned out way too watery.
Su Hin
[email protected]This chili is the perfect meal to warm you up on a cold winter day.
Mum atheart
[email protected]I made this chili for a potluck, and it was gone in minutes!
Sanjaya Thakuri
[email protected]This chili is a great way to get your kids to eat their vegetables.
Sebi Tanoli
[email protected]I love the combination of zucchini and corn in this chili. It's so unique and flavorful.
Nirosha Priyanthi
[email protected]This chili is a bit bland for my taste. I think I'll add some more spices next time.
Jenny Persad
[email protected]I'm a vegetarian, so I left out the ground beef. The chili was still delicious.
Taimur Hassan
[email protected]I couldn't find any zucchini, so I used yellow squash instead. It turned out great!
Kabarungi Joy
[email protected]This chili is a little too spicy for my taste, but I'm sure others will enjoy it.
Rodney Higginson
[email protected]I added a can of black beans to this chili, and it was even better.
Ali Shahjii
[email protected]This chili is a great way to use up leftover zucchini and corn.
Montae Anderson
[email protected]I've made this chili several times now, and it's always a crowd-pleaser.
Kenny McBride
[email protected]I'm not a big fan of zucchini, but this chili changed my mind. The zucchini added a nice sweetness to the dish.
Aubrey Mellon
[email protected]This chili is the perfect comfort food for a cold night.
Leo Rivera
[email protected]I love this recipe because it's so easy to make. I can throw it together in no time, and it always turns out delicious.
nonkoliso mafikwana
[email protected]This zucchini and corn chili was a hit with my family! The combination of flavors was perfect, and the dish had just the right amount of heat.