Zucchini and Corn Chili + Weekly Menu

Zucchini and Corn Chili 1

We had a little taste of spring the past 2 days. We’ve had 50+ degree temperatures and sunshine. Lots of wind, but it reminded me that the beautiful Lake Michigan is just steps to the west. At this point in a Michigan winter, we all get a little ornery. We talk about the weather and go to bed before 9pm. Our lives get a little sad and depressing.

Truth be told, I didn’t capitalize on the weather as much as I should have. In the back of my mind, I was already mourning the fact that we’re likely to get snow in a few short days, as we inch towards March and spring. Ugh.

Zucchini and Corn Chili 2

I spent the day on the treadmill. In the basement. Watching DVR. It was my first day working out…in a week? I did a little walk/jog workout totaling 4.7 miles, so I’ll call that a success and time well-spent.

But that was after I’d laid around for a solid 3 hours working up to doing said workout. Minor details.

After the workout and a shower, I grabbed my laptop and headed to Panera for a cup of soup and some blogging. But I got distracted reading random stuff on the internet and didn’t even complete this post. Nicole! C’mon!

And then I grocery shopped. But I did pause to enjoy the weather as I was loading and unloading all of my groceries from my car. Our drive up to Kalamazoo for date night also required sunglasses and no winter coats, so that was enjoyable, as was the comedy show we roared during and the delicious pub grub we shared beforehand.

Zucchini and Corn Chili 3

So, really, I just need to brace myself for a week of regular grind.

Let me try that again. With a positive spin.

I’m finally feeling better, so I’m going to not hate my life when I wake-up in the morning having to go to work!

I feel better so I’m actually going to make it through my work week without burning up precious paid time off!

I’m feeling better so I’m going to head to the gym after work and be super motivated to hit my FitBit goal each day and even if it’s hard some days, I’ll be so glad I did it!

I have more energy and a normalized appetite, so I can resume actually cooking what’s on my weekly menu, taking leftovers for lunch rather than spending an obscene amount of money on soup from the cafe, and my family and blog will be happy because of it!

And even if it snows and gets cold, all of this is still possible!

Voila!

I’ll leave you with this healthy, spicy, vegetable-packed cold weather delight. Quick & easy and full of flavor and spice! Reheats great for lunches, too 😉 It also happens to be dairy-free, vegetarian and vegan, and gluten-free, as well!

Zucchini and Corn Chili 4

Zucchini and Corn Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 poblano chiles
  • 2 Tbsp olive oil
  • 2 cups fresh or frozen corn
  • 3 medium zucchini, quartered lengthwise and diced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp agave
  • ½ cup cilantro, chopped
  • 1 lime, juiced (about 2 Tbsp)
Instructions
  1. Working over an open flame on a gas burner or under the broiler, cook the chiles, turning every 1-2 minutes, until black and charred all over. Place chiles in a bowl and cover with plastic wrap; allow to sit for 15 minutes. Peel, seed and dice the chiles; set aside.
  2. Meanwhile, heat a Dutch oven or other large pot over medium-high heat. Add the oil and once hot, add the corn, zucchini, and onion. Cook 5-6 minutes or until onion is softened. Add garlic, chili powder and cumin; stir until the spices are toasted, about 2 minutes.
  3. Stir in the beans, vegetable stock, diced tomatoes, agave, and chiles. Cover and simmer until the flavors combine, 10 to 15 minutes. Stir in the cilantro and lime juice. Serve hot.
Notes
Nutrition Information
Serving size: ¼ recipe Calories: 337 Fat: 8.3 Carbohydrates: 55.0 Sugar: 14.3 Sodium: 682 Fiber: 5.5 Protein: 15.0 Cholesterol: 0
Weekly Menu: February 21st – 26th 

Be well,

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2 Comments

  1. February 22, 2016 / 5:07 pm

    Tony used to live on the Wisconsin side of Lake Michigan and he could have a foot of snow in his front yard and drive a mile west and there wouldn’t be a thing, so I know how your Michigan winters can linger.

    Glad you are feeling better – don’t try to do too much too soon 😀

  2. Lizzie
    February 23, 2016 / 1:56 pm

    I made this pork tenderloin recently. I subbed black peppercorns in the rub so I cut the amount down. I also used ground coriander, so I did the standard conversion from whole to ground spices for that. I also cut down on the salt some. I only made one 3/4 lb tenderloin the first time, so I have a bunch of the rub left. Used it on chops last night. So tasty!!! Plus, super easy and a little bit different. 🙂

    http://www.foodnetwork.com/recipes/michael-chiarello/seared-pork-tenderloin-with-cocoa-spice-rub-recipe.html

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