Summer Chili Recipes

SUMMER CHILI

Steps:

• Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks.
• Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese.
• Serve topped with sour cream and the remaining shredded cheese.

BEEF AND SUMMER SQUASH CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
• Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro.

SUMMER VEGETABLE CHILI

Steps:

• Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
• Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

VEGETARIAN CHILI WITH SUMMER VEGETABLES

Steps:

• Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
• Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
• Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
• Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
• Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

FRESH AND TASTY SUMMER CHILI

Steps:

• Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

SUMMER CHILI

Steps:

• 1. In a large saucepan, cook onion and garlic, in oil until tender.
• 2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
• 3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
• 4. Simmer all ingredients about one hour, or until bubbly.