Zucchini and Corn Chili
Prep: 10 minutes
Cook: 30 minutes
Makes: 4 servings
2 tbsp Persian Lime Olive Oil
2 tbsp sliced jalapeno peppers
2 large ears of corn
2 small to medium zucchini, quartered lengthwise and diced
3-4 cloves garlic, diced
1 tbsp. chili powder
1 tbsp. cumin
1 large onion, chopped
2 carrots, chopped
1 can diced tomatoes
1 can kidney beans, drained and rinsed
2-3 cups vegetable stock
1 tsp. Honey Ginger Balsamic
small handful fresh cilantro, chopped
Cut corn kernels from the cob into large bowl.
Heat the Persian Lime Olive Oil in large pot over medium-high heat. Add the corn kernels, stirring occasionally until browned, about 2 to 4 minutes. Add the zucchini, carrot, onion, garlic, cumin and chili powder. Stir until the spices are toasted and the vegetables softened, about 8 minutes.
Season mixture with salt and pepper. Stir in half of the kidney beans. In a bowl, mash the other half of kidney beans and add to chili. (This will help thicken it!).
Add the stock, tomatoes, and peppers. Simmer until flavours combine, about 10-15 minutes.
Stir in the cilantro, the Honey-Ginger balsamic, and serve with tortilla chips.