summer vegetable chili

i know i said it last week, but i am resisting the urge to dive head first into all the fall lattes, beers, coffee creamers, scarves, etc. that burst onto the market as soon as we kissed labor day goodbye.  i’m not ready.  it’s not cool enough.  you can still get a good sunburn.  & the summer produce is still too good to forget.

i know i’ll miss fresh, local fruits & veggies once the days are shorter & the cold weather actually does set in.

this recipe is the perfect compromise for this in between time of year.

it’s thick & delicious, but as opposed to a winter chili, it’s full of the still fresh flavors of summer with zucchini, yellow squash, parsley & lemon to keep it bright & lovely.

we absolutely loved it.


serves 8

2 links hot sausage, casings removed
extra virgin olive oil, for sautéing
2 medium zucchini, cut into 1/2 inch cubes
1 yellow squash, cut into 1/2 inch cubes
4 cloves garlic, minced
2 onions, diced
3 red bell peppers, diced
1 1/2 lbs tomatoes, diced
35 oz can whole tomatoes
2 1/2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
3 teaspoons freshly ground black pepper
1 tablespoon dried basil
2 teaspoons kosher salt
1 teaspoon fennel seeds
1 15oz can kidney beans, drained & rinsed
1 15oz can chickpeas, drained & rinsed
2 tablespoons freshly squeezed lemon juice
1/2 cup fresh parsley, chopped

cilantro, for garnish
shredded cheddar & monterrey jack cheese, for garnish
sour cream, for garnish

add sausage to a large skillet, over medium high heat. cook, breaking up any large pieces with a wooden spoon, until cooked through. transfer to a paper towel lined plate to drain.

in the same skillet, add about 2 tablespoons of olive oil, still over medium high heat. drop in the zucchini & squash. cook until just fork tender, about 6-7 minutes. transfer to a dutch oven, or other large pot.

add another 2 tablespoons olive oil to the skillet. add the onions, garlic & bell peppers & cook until tender, about 8-10 minutes. transfer to the dutch oven with the zucchini & squash.

add the fresh tomatoes, canned tomatoes & their juice & spices to the dutch oven as well. using a potato masher, break the whole tomatoes up into manageable pieces. bring the mixture to a boil, reduce to a simmer & let cook, covered, for 30 minutes.

add the kidney beans, chickpeas, lemon juice & parsley. simmer, uncovered, for 10 minutes, until the chili thickens. add the cooked sausage & simmer for 5 more minutes. ladle into individual serving dishes & top with cilantro, shredded cheese & sour cream. enjoy the final days of summer!

slightly adapted from serious eats

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One Response to summer vegetable chili

  1. Christina says:

    This sounds so good! Must make it this week!

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