Zucchini Chili

TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr 30 min
 
YIELD: 4 servings
LEVEL: --

ingredients

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Directions

Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.

Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.

While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.

To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.

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  • on August 22, 2011

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    This recipe was really yummy! However I thought that it was a little too spicy. I ended up mixing in a lot of sour cream and mozzarella cheese along with plain brown rice, and it is was perfect! Next time I am thinking I might even throw in some grilled chicken or something. Great recipe, glad to find something to use my zucchinis for, rather than bread!!

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  • on August 11, 2011

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    I really loved the idea of the recipe...and it looks beautiful...but the flavor of the chilling is a little too dull for me...a little bland...but I love to eat healthy so I appreciated the vegetables. I would only make this again if I added a ton more flavor with heat :

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  • on June 24, 2011

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    This is absolutely delicious. My husband LOVES IT!!! He tells everyone about it. It is now on my weekly menu. My 5 yr old son, who eats no veggies, loves the rice with spinach and cilantro. He calls it green rice.

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