Monday, August 7, 2017

Farmer's Market Summer Chili

This hearty bowl full of veggies is the perfect summer chili. These ingredients are readily available at your local farmer's market and you can add or delete some items, just remember to keep it thick.
  • 1 sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 package Beyond Meat Crumbles
  • 3 garlic cloves,  minced
  • 1 tablespoon shili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon chopped fresh oregano
  • 1 (28 -oz) can crushed tomatoes
  • 1 (15-oz) can pinto beans, drained
  • 12 ounces shelled fresh lady peas
  • 2 large tomatoes, diced
  • 2 medium zucchini, cut into 1/2" pieces
  • 2 medium yellow squash, cut into 1/2" pieces
  • 1 cup fresh (or frozen) corn kernels (about 2 ears)
  • 1 cup water
  • 1/2 cup chopped fresh cilantro
  • Garnish: Hot sauce, Sour cream, scallions

Heat 1/4 cup water in a large soup pot over medium-high. Steam onion, bell pepper and jalapeno, Stirring occasionally until onions are translucent, if you need to add more water so they don't burn. **If you wanted to make this in a slow-cooker, just add all of the above ingredients except cilantro and garnishes and cook on low about 4-5 hours.

Add crumbles and garlic, stir to break up crumbles, about 3 minutes.

Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minutes. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash and corn. Bring to a boil, reduce heat to medium-low, and simmer about 45 minutes, stirring occasionally.

Stir in water, 1/4 cup at a time if chili is too thick.

Stir in cilantro and garnish as desired.

Serve immediately.



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