Serious Eats - seriouseats.com
Summer Vegetable Chili
[Photograph: Carrie Vasios]
This chili is packed full of summer vegetables and spicy sausage.
Check out other recipes from Serious Entertaining: Chili Night »
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins.
About This Recipe
| Yield: | serves 8 |
| Active time: | 35 minutes |
| Total time: | 1 hour, 10 minutes |
| Rated: |   |
Ingredients
- 3 hot sausages
- 3/4 cup plus one tablespoon olive oil
- 2 zucchini, diced
- 1 yellow squash, diced
- 4 cloves garlic, minced
- 2 onions, diced
- 3 red bell peppers, diced
- 1 1/2 pounds tomatoes, diced
- 35 ounces canned plum tomatoes, diced, with juice
- 2 1/2 tablespoons Mexican chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 teaspoons black pepper
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons lemon juice
- 1/2 cup chopped parsley
- For Garnish:
- 1 cup chopped cilantro
- 2 cups shredded cheddar or monterey jack cheese
- 1 cup sour cream
Procedures
-
1
In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Cook sausages until cooked through. Remove sausage and set aside.
-
2
Add 1/2 cup olive oil to skillet. Once hot, add zucchini and squash and sauté until fork-tender, about 6 minutes. Transfer zucchini and squash to a large pot or dutch oven.
-
3
Add 1/4 cup olive oil to skillet. Sauté onions, garlic, and peppers until tender, about 8 minutes. Transfer to dutch oven.
-
4
Add tomatoes, canned tomatoes, chili powder, cumin, basil, oregano, pepper, salt, and fennel seeds to dutch oven. Turn heat to medium low. Let simmer for 30 minutes.
-
5
Add kidney beans, chickpeas, lemon juice, and parsley to dutch oven. Cook for 10 minutes. Chop sausage into 1/2 inch pieces and add to dutch oven. Cook for 5 minutes.
-
6
Serve chili with cilantro, cheese, and sour cream passed alongside.
Comments