- Rachael Ray - https://www.rachaelray.com -

Zucchini and Corn Chili

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



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 [2] and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl [2] in a large bowl [2]. Place one corncob upright on top of the small bowl [2]. Cut the kernels off the cob (they’ll fall into the big bowl [2]). Repeat with the other corncob.

Meanwhile, heat a Dutch oven [3] or other large pot [3] over medium-high. Add the oil, two turns of the pan [3]. 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 [4] magazine.

*Optional toppings: pickled jalapeño slices, diced avocado, sliced scallions, crushed tortilla chips, crumbled Cotija, Jack or queso fresco