#1,625: Zucchini and Corn Chili

It's no surprise (by the lack of posts) that I am back in school and trying to re-adjust to the routine of everyone being back in school.  The beginning of the year is always so challenging and takes me a few weeks to dig myself out of the never-ending mound of work to do!

This was an easy recipe that I made for lunches back at work.  I love all the veggies in this, but especially the crunch and sweetness of the corn.  I will definitely make this recipe again.  

2 poblanos or other mild chiles

2 large ears corn, kernels cut off the cob

2 tablespoons olive oil 

3 small to medium firm zucchini, quartered lengthwise and diced (I used 2)

1 onion, chopped

3 - 4 cloves garlic, chopped

1 tablespoon chili powder

1 tablespoon cumin 

Salt and pepper

1 can (15 oz.) black beans, rinsed (I omitted because I forgot to buy some)

2 - 3 cups vegetable stock

1 can (14.5 oz.) petite diced tomatoes

1 rounded tsp. honey 

A small handful cilantro, chopped

1 lime, juiced (about 2 tbsp.)

I threw mine in the oven for a little while.  Working over an open flame on a gas burner or under the broiler, 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. 

Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2 to 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 the beans. 

I obviously skipped this step since I omitted 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. Cover and simmer until the flavors combine, 10 to 15 minutes. Stir in the cilantro and lime juice.