Zucchini Chili

The last recipe of the season using my patty pan squash. Finally, there are no more left in my fridge and none growing in the garden. It is just too bad I just found this one, it’s a surprise winner! It will be a staple next summer.

The chili used many items from my garden: squash, peppers, garlic and herbs.

It was even more of a treat to make because I got to use the roasted poblano peppers I made and froze at the end of last season. They may not be so pretty to photograph, but they taste great.

Don’t leave out the spinach or the lime, they really add great flavor and texture to an already flavorful chili. Here’s my husband’s lunch-to-go for tomorrow.

Zucchini Chili

Adapted from Rachael Ray

4 roasted poblano peppers (from the garden)

1/4 cup extra-virgin olive oil

1 1/2 pounds firm small to medium-size zucchini or pattypan squash, chopped into small dice (from the garden)

2 onions, chopped into small dice

3 to 4 cloves garlic, chopped (from the garden)

1 jalapeno pepper, chopped (from the garden)

1 tablespoon cumin, palmful

1 tablespoon coriander, palmful

A few sprigs fresh thyme, chopped (from the garden0

1 teaspoon dried oregano, 1/3 palmful

1/4 cup tomato paste

1 (12-ounce) bottle beer

1 (15-ounce) can black beans (I use black-eyed peas and they worked well)

2 cups vegetable stock

3 cups long grain white or light brown rice, cooked

2 cups baby spinach

Toppers to choose from: crushed tortillas, plain yogurt, shredded cheeses, scallions or finely chopped onions, lime wedges

Directions

Process the roasted poblano peppers in the food processor into a rough puree.

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.