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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

Description

Food Network Invites You To Try This Zucchini Chili Recipe From Rachael Ray.

Food Network