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Monday, September 3, 2012

Zucchini Chili

Prep Time: 15 min | Cook Time: 1 hr 30 min | Makes: 4 servings | Difficulty: --


  • 1 lb ground turkey, chicken or beef (your choice!)
  • 4 poblano peppers [for bonus flavor, char these over a gas stove or in the broiler, put them in a bowl covered with plastic wrap, then peel the skins off and chop! I personally don't care to go through the effort, so I just use them raw]
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
  • 1 onion, chopped into small dice
  • 3 to 4 cloves garlic, chopped
  • 1 red or green pepper
  • 1 tablespoon cumin, palmful
  • 1 tablespoon coriander, palmful
  • A few sprigs fresh thyme, chopped
  • 1 teaspoon dried oregano, 1/3 palmful
  • 1/4 cup tomato paste
  • 1 (12-ounce) bottle beer
  • 1 (15-ounce) can black beans
  • 2 cups chicken
  • 1 tablespoon butter
  • 1 cup long grain white or light brown rice
  • 1/2 jar of pesto (a few tablespoons)
  • Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges


Heat extra-virgin olive oil over medium-high heat and sautéed your choice of turkey, chicken or beef until browned. Add zucchini, onions, garlic, all peppers, 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 beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.

While the chili heats 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. Fluff with a fork, stir in pesto and serve in shallow bowls with zucchini chili and toppings of choice to garnish.

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