Zucchini and Corn Chili

posted in: Cook, First Foods 0

Zucchini and Corn Chili | firsttimefoods.com

Although the highlights of this dish are the produce that are at their height in late August, this dish is a hearty fall/winter recipe. This dish is great for a snowy movie night, tucked into the couch with your sweetie, your favorite blanket, and your favorite porter. But, I’m sure you could make it in the summer as well, and perhaps serve it chilled, sort of like gazpacho. Worth a shot!

[jump right to the recipe]

I’ll let the pictures speak for themselves!

Zucchini and Corn Chili | firsttimefoods.com

Zucchini and Corn Chili | firsttimefoods.com

Zucchini and Corn Chili


Zucchini and Corn Chili: a winter dish born in summer.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 6


  • 2 tablespoons vegetable oil
  • 3 medium chopped yellow onions
  • 4 cloves garlic, minced
  • 3 Serrano peppers, stemmed, seeded, and minced
  • 1 medium zucchini, stem ends trimmed and cut into small dice
  • 2 cups fresh corn kernels (about 3 ears) or 2 cans of no-salt added corn kernels
  • 2 tablespoons chili powder
  • 1 1/4 tablespoon ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 28oz can crushed tomatoes
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 cup vegetable stock, or water
  • 1/4 cup chopped fresh cilantro leaves
  • diced avocado, as garnish
  • shredded cheese, as garnish
  • Sour Cream, as garnish


  1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes.
  2. Add the zucchini and corn and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
  3. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds.
  4. Add the crushed tomatoes and stir well. Add the beans and vegetable stock, stir well, and bring to a boil.
  5. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  6. Remove from heat and stir in the cilantro. Adjust the seasoning, to taste. Garnish with avocado, cheese, and/or sour cream as desired.

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