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Zucchini and Corn Chili

Nicole Morrissey
  • 40 minutes
  • Serves 4

INGREDIENTS

2

poblano chiles

2 tbsp

olive oil

2 cups

fresh or frozen corn

3

medium zucchini, quartered lengthwise and diced

1

onion, chopped

4 cloves

garlic, minced

1 tbsp

chili powder

1 tbsp

cumin

1 15 ounce can

black beans, drained and rinsed

3 cups

low-sodium vegetable stock

1 14.5 ounce can

diced tomatoes

1 tsp

agave

1/2 cup

cilantro, chopped

1

lime, juiced (about 2 Tbsp)