Vegetarian Zucchini Corn Chili

This past week we gathered with our friends for a last-minute meal, and I served a Vegetarian Zucchini Corn Chili made with BUSH’S Brown Sugar Hickory Baked Beans.

Are you like me, agreeing that spontaneous entertaining (having people over even last-minute), is sort of fun? When you cook a healthy dish that you can serve family-style, and not stress over house cleaning? Or, do you like to have everything planned, with ample time to work out all the details?

Spontaneous entertaining.

Not everyone loves spontaneous entertaining, but for us, with busy schedules and all, fall time is the perfect time to create a one-pot dish that is quick, easy to serve, and hearty –especially when you can add a salad and a big crunchy loaf of bread.

Guests love casual!

Vegetarian Zucchini Corn Chili.

This Vegetarian Zucchini Corn Chili recipe today is made with BUSH’S Brown Sugar Hickory Baked Beans. It’s sweet, and savory, which we love, and let’s talk sauce. Bush’s Baked Beans have a rich, delicious flavor and are slow-cooked according to the Secret Family Recipe. Which is the base of this chili, and then you add yummy poblano peppers, and late summer veggies.

We love eating vegetarian, and Bush’s Beans are a tasty vegetable option for families, adding protein and fiber to every plate. Which, by the way, I’ve partnered with Bush’s for 5 years and we eat so many varieties of their beans in our home, and serve them to our guests.

Of course we added fresh corn and zucchini, and tomatoes from the garden.

Here’s a tip I learned years ago from Jeffrey Saad years ago, that working over an open flame on a gas burner or under the broiler, you cook the poblanos, turning, until they’re charred all over. It’s such an easy method!

They get beautiful and charred on the outside. Let them cool enough to handle, about 15 minutes, and then peel, seed and dice the peppers.

Fresh tomatoes are an option for a topping, plus green onions, or even sour cream.

A delicious bowl of summer goodness.

Or, end-of-summer goodness.

Today I’m sharing 3 spontaneous entertaining tips that work for me in my home!

3 spontaneous entertaining tips.

1. Create a one-pot meal (beans are easy to add to), using up what’s in your garden or fridge. Add meat, or make it vegetarian!

2. Don’t worry about the house being clean. Tidy up and put your energy into ONE SPACE where everyone will be hanging out.

3. Serve the food buffet-style. Set out the dishes, napkins, cutlery, and let everyone serve themselves. Serve sides of salad and bread.

4. Skip the dessert! Dessert is underrated on a week night. Who needs the extra calories, plus you’ll be stuffed, with a hearty meal like this one.

With spontaneous entertaining, there’s no time to fret and stress. You throw it together, and it’s as good as can be.

Which–“good as can be” is usually delicious, hearty, and a great way to end the day.

Do you love spontaneous entertaining (and why?) or do you feel like you need time to plan?

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Get the Recipe:

Vegetarian Zucchini Corn Chili

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Yield: 8 -10

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Ingredients

 

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• 2 poblanos or other mild chilies
• 2 large ears corn
• 2 tablespoons olive oil or canola oil
• 3 small to medium firm zucchini, quartered lengthwise and diced
• 1 onion, chopped
• 3 – 4 cloves garlic, chopped
• 1-2 tablespoon cumin
• Salt and pepper
• 2 cans BUSH’S Brown Sugar Hickory Baked Beans
• 1 can, 14.5 oz. diced tomatoes
• A small handful cilantro, chopped
• Optional toppings: diced avocado, sliced scallions, crushed tortilla chips, lime, crumbled Cotija, Jack or queso fresco cheese

Instructions

 

• Working over an open flame on a gas burner or under the broiler, cook the chilies, turning, until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel; seed and dice the chilies. Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob.
• Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil on high heat; cook the corn, stirring occasionally, until browned, 2 to 4 minutes. Add the zucchini, onion, garlic, and cumin. Add the beans, tomatoes, chilies. Season to taste.
• Cover and simmer until the flavors combine, 10 to 15 minutes. Stir in the cilantro. Serve with your choice of toppings.

Author: Sandy / Reluctant Entertainer

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This post is sponsored by BUSH’S Beans, but as always, all opinions are my own!

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