Zucchini Chili

Ingredients

4 poblano peppers

1/4 cup extra-virgin olive oil

1 1/2 pounds firm small to medium-size zucchini, chopped into small dice

2 onions, chopped into small dice

3 to 4 cloves garlic, chopped

1 red or green hot chile pepper, chopped or thinly sliced

1 tablespoon cumin, palmful

1 tablespoon coriander, palmful

A few sprigs fresh thyme, chopped

1 teaspoon dried oregano or marjoram, 1/3 palmful

1/4 cup tomato paste

1 (12-ounce) bottle beer (recommended: Negra Modela)

1 (15-ounce) can black beans

2 cups chicken or vegetable stock

1 tablespoon butter

1 cup long grain white or light brown rice

2 cups baby spinach

1/2 cup loosely packed fresh cilantro leaves, optional

Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges

Rachel Ray Week In A Day

Spark Recipes

View Full Recipe