Zucchini and Corn Chili
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Cook time: 
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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
Recipe from Rachael Ray Magazine
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
Recipe by Prevention RD at https://preventionrd.com/zucchini-and-corn-chili-weekly-menu/