End of Summer Chili
Last Updated on March 12, 2023 by Jacqueline Rafidi
I love to make this chili towards the end of summer when I’m still able to find good looking zucchini and corn. It’s also a great way to use any additional produce left in your garden! This can also be made completely vegetarian or vegan by omitting the meat! It’s a great introduction to fall flavors in your kitchen and I know you will love it! Don’t forget to send me a picture and tag me on Instagram (@thebitewithjackie) when you make this or any of my recipes!
Ingredients:
1 tablespoon olive oil
1lb ground meat (I usually use lean ground beef or chicken. You can leave this out to keep vegetarian)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon corriander
3 carrots, diced
3 stalks celery, diced
1 green bell pepper, diced
2 zucchini, diced
2 tomatoes, diced
1 can fire roasted tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 cups fresh or frozen corn or 1 can rinsed and drained
4 cups vegetable broth (or 1 box)
Salt and pepper to taste
Topping Ideas:
Shredded cheese
Greek yogurt or sour cream
Avocado slices
Chopped cilantro
Pickled jalapenos
Tortilla chips
Directions:
In a soup pot over medium high heat, add the olive oil. Once the oil is heated through, add the ground meat if using. Break apart into small pieces and cook until most of the pink is gone. Add in the onions and garlic and cook, stirring until the onions are translucent and garlic becomes fragrant – about 1-2 minutes. Add in all the spices, tomato paste, salt, and pepper. Stir until everything is combined and tomato paste is melted through, then add in the carrots, celery and bell peppers and cook until these veggies begin to soften.
Add in the zucchini, tomatoes, and fire roasted tomatoes and stir until combined. Lastly, add in the black beans, kidney beans and corn and stir carefully to not break apart the beans. Add in the broth and stir from the bottom. Let this mixture come to a boil, then reduce to a simmer. Carefully remove any excess fats or oils that have come up to the top. Let simmer for 10 minutes until the liquid has reduced slightly and veggies are cooked through – the chili will continue to thicken as it cools and as it sits in the fridge.
Top with desired toppings and enjoy!
End of Summer Chili
Ingredients
- 1 tablespoon olive oil
- 1 lb ground meat I usually use lean ground beef or chicken. You can leave this out to keep vegetarian
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon corriander
- 3 carrots diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 2 zucchini diced
- 2 to matoes diced
- 1 can fire roasted tomatoes
- 1 can black beans rinsed and drained
- 1 can red kidney beans rinsed and drained
- 2 cups fresh or frozen corn or 1 can rinsed and drained
- 4 cups vegetable broth or 1 box
- Salt and pepper to taste
Topping Ideas:
- Shredded cheese
- Greek yogurt or sour cream
- Avocado slices
- Chopped cilantro
- Pickled jalapenos
- Tortilla chips
Instructions
- In a soup pot over medium high heat, add the olive oil. Once the oil is heated through, add the ground meat if using. Break apart into small pieces and cook until most of the pink is gone. Add in the onions and garlic and cook, stirring until the onions are translucent and garlic becomes fragrant – about 1-2 minutes. Add in all the spices, tomato paste, salt, and pepper. Stir until everything is combined and tomato paste is melted through, then add in the carrots, celery and bell peppers and cook until these veggies begin to soften.
- Add in the zucchini, tomatoes, and fire roasted tomatoes and stir until combined. Lastly, add in the black beans, kidney beans and corn and stir carefully to not break apart the beans. Add in the broth and stir from the bottom. Let this mixture come to a boil, then reduce to a simmer. Carefully remove any excess fats or oils that have come up to the top. Let simmer for 10 minutes until the liquid has reduced slightly and veggies are cooked through – the chili will continue to thicken as it cools and as it sits in the fridge.
- Top with desired toppings and enjoy!
