Rachael Ray: Zucchini and Corn Chili Recipe

Rachael Ray: Chili Dinner

Rachael Ray used some of the best produce of the season to create a delicious chili dinner for fall. Try her Zucchini and Corn Chili recipe while both of the star ingredients are still at their peak. Of course, you can mix it up by making your own substitutions depending on what is fresh and available for you.

I want to know your favorite summer and fall vegetables, so tell me all about them by leaving a comment. You can find more of Rachael’s favorite 30-minute meals in her monthly magazine, Every Day with Rachael Ray.

Rachael Ray: Zucchini and Corn Chili Recipe Ingredients

• 2 Poblano Chiles
• 1 chopped Onion
• 1 tbsp Chili Powder
• 2 1/2 cups Vegetable Stock
• 1 round tsp Acacia Honey
• Juice of 1 Lime
• 2 ears Corn
• 3 Zucchini (quartered along the length, then diced)
• 4 chopped cloves Garlic
• 1 tbsp Cumin
• 1 15-oz can rinsed Black Beans
• 1 14.5-oz can Diced Tomatoes
• 1 handful chopped Cilantro
• 2 tbsp Olive Oil
• Salt & Pepper

Rachael Ray: Zucchini and Corn Chili Recipe Directions

1. Use the oven flame from a gas stove to char chiles on all sides (or do this in the broiler).
2. Transfer to a bowl and cover with plastic wrap for about 15 minutes, to steam off the skins.
3. Once they have cooled, peel, seed, and dice the chiles.
4. Put a small bowl upside down inside a large bowl. Set one end of a corncob on the bottom of the small bowl. Scrape the kernels off the cob, letting them fall into the large bowl. Repeat with the second ear of corn.
5. Heat a Dutch oven on medium high and add olive oil.
6. Once oil is hot, add cork, cooking and stirring for a few minutes, until browned.
7. Add zucchini with garlic, cumin, onion, and chili powder. Stir for a couple minutes to toast the spices; salt and pepper.
8. Stir in half the beans.
9. In a bowl, mash the other half of the beans before folding them into the vegetables.
10. Add stock with honey, tomatoes, and chiles.
11. Cover and simmer for 9-14 minutes.
12. Add cilantro with lime juice.
13. Garnish with your favorite chili toppings and serve.