Summer Garden Chili Bowls

• 1 (15-oz.) can Hormel Chili with Beans
• 1 ear fresh corn, husks removed
• 1 small zucchini, cut lengthwise into 1/4-in.-thick slabs
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (15-oz.) can black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1 small red bell pepper, diced
• 1/4 cup thinly sliced scallions
• 1/4 cup torn fresh cilantro
• 1/4 cup crumbled queso fresco (fresh Mexican cheese)
• 1 cup corn chips
• Lime wedges

1. Heat chili according to package directions. Keep warm.
2. Preheat grill to high (450u0b0F to 550u0b0F) or grill pan over high. Rub corn and zucchini evenly with oil; sprinkle with salt and pepper. Grill corn and zucchini, uncovered, turning often, until corn is charred and zucchini is tender-crisp and charred, 4 to 5 minutes. Transfer to a plate, and let stand until cool enough to handle. Cut corn kernels from cob; discard cob. Roughly chop zucchini.
3. Divide chili evenly between 2 shallow bowls. Top each evenly with corn, zucchini, black beans, avocado, bell pepper, scallions, cilantro, queso fresco, and chips. Garnish with lime wedges.

hormel chili with beans, corn, zucchini, olive oil, kosher salt, black pepper, black beans, avocado, red bell pepper, scallions, cilantro, queso fresco, corn chips, wedges

Taken from www.myrecipes.com/recipe/summer-garden-chili-bowls (may not work)