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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Momina Baloch
[email protected]One of the best vegetarian chilies I've ever had!
Hareem
[email protected]This chili is not worth the time or effort. I would not recommend it.
Shamem Abaid
[email protected]I followed the recipe exactly and my chili turned out watery. I'm not sure what went wrong.
Collin Dube
[email protected]I found this chili to be a bit bland. I think it needs more seasoning.
Imran Soomro
[email protected]This chili is a bit too spicy for my taste, but I still enjoyed it.
Rose Rovic
[email protected]I added some shredded chicken to this chili and it was delicious. I'll definitely be making it again.
Ugonna Charles
[email protected]I followed the recipe exactly and my chili turned out great.
Erick Mwila
[email protected]This chili is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing!
MÒĤŜĬÑ RAZA ÇĤÊĚMÃ
[email protected]I'm not a big fan of zucchini, but I really enjoyed this chili. The zucchini added a nice sweetness and texture.
Babulal Rai
[email protected]This chili is a great way to use up leftover zucchini and corn.
Raja kumar
[email protected]I love the combination of zucchini and corn in this chili. It's so unique and flavorful.
walliullah kashif
[email protected]This chili is the perfect comfort food for a cold night.
Fokhrul islam Rony
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Ashton Stephens
[email protected]This chili is so easy to make and it's packed with flavor. I love that I can use fresh ingredients from my garden.
Muhammed Naeem
[email protected]I was skeptical about the zucchini in chili, but I'm so glad I tried this recipe. It was delicious! The zucchini added a nice sweetness and texture.
Lauretta Major
[email protected]This chili was a hit with my family! The zucchini and corn added a unique twist that we all loved. I'll definitely be making this again.