Provided by Rachael Ray : Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
- Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
- While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
- To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
- Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.
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Teckxy Njuguna
[email protected]This chili is the worst thing I have ever eaten.
Faisal Waheed
[email protected]This chili was a disaster! It was burnt and tasted terrible.
Bih Aisha
[email protected]I would not recommend this chili. It was bland and had a strange aftertaste.
roshni A
[email protected]This chili was just okay. It wasn't bad, but it wasn't anything special either.
Amir Sultan
[email protected]I was disappointed with this chili. It was too watery and didn't have much flavor.
Dee dasilva Mathenjwa
[email protected]This chili was a lot of work to make, but it was worth it. It was delicious!
Fahmo Fani
[email protected]I found this chili to be a bit bland. I added some extra spices and it was much better.
Yeamin Gaming
[email protected]This chili was a bit too spicy for my taste, but I still enjoyed it.
Humaira Islam
[email protected]I love this chili! It's so flavorful and satisfying.
Munni Akter
[email protected]This chili is a keeper! It's easy to make, delicious, and healthy.
Lilly Allen
[email protected]This was a great recipe! I made it for my family and they all loved it.
Marilee Salazar
[email protected]I'm not usually a fan of zucchini, but this chili was really good! The zucchini added a nice texture and flavor.
Rod Marlow
[email protected]This chili was so easy to make and it turned out great! I love that it's a healthy alternative to traditional chili.
Jeremiah Rivera
[email protected]I made this chili last night and it was delicious! The zucchini added a nice sweetness and the chili had just the right amount of spice. I will definitely be making this again.
Annemarie Adams
[email protected]This zucchini chili was a hit with my family! It was easy to make and had a great flavor. I will definitely be making it again.