This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com .
- 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 to 4 cloves garlic, chopped
- 1 tablespoon chili powder, such as Gebhardt
- 1 tablespoon cumin (a scant palmful)
- Salt and pepper
- 1 15-ounce can black beans, rinsed
- 2 to 3 cups vegetable stock
- 1 14.5-ounce can diced tomatoes
- 1 rounded teaspoon acacia honey or light agave
- A small handful cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
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. Invert a small bowl  in a large bowl . Place one corncob upright on top of the small bowl . Cut the kernels off the cob (they’ll fall into the big bowl ). Repeat with the other corncob.
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, 2-4 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. 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, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings*.
This recipe was featured in September 2015 issue of Every Day with Rachael Ray  magazine.
*Optional toppings: pickled jalapeño slices, diced avocado, sliced scallions, crushed tortilla chips, crumbled Cotija, Jack or queso fresco