Summer Chili
+4 photos

Summer Chili

4 servings
Packed with corn, tomatoes, squash, peppers, and two kinds of beans, Summer Chili is finished with a fresh zucchini relish for a hearty meal that feels right at home on a warm summer evening.

Ingredients

  • olive oil
    2 tbsp
  • medium-size yellow onion
    1
  • medium-size red bell pepper
    1
  • poblano chile
    1 medium
  • kosher salt

    divided

    1 ½ tsp
  • zucchini

    divided

    1 medium
  • medium-size yellow squash

    divided

    1
  • envelope chili seasoning mix

    1.5-oz.

    1
  • chicken broth
    2 c
  • can dark red kidney beans

    15-oz.

    1
  • can pinto beans

    15-oz.

    1
  • can fire-roasted diced tomatoes

    undrained, 14.5-oz.

    1
  • fresh corn kernels

    from about 2 ears

    1 c
  • light brown sugar
    2 tsp
  • fresh lime juice

    divided, from 1 medium lime

    2 tbsp
  • fresh tomato

    from 1 small [4 oz.] tomato

    ¼ c
  • Sour cream

    for serving

  • Thinly sliced scallions

    for garnish

Directions

  1. 1

    Heat oil in a large Dutch oven over medium. Add onion, bell pepper, poblano, and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened, about 6 minutes.

    Step 1
  2. 2

    Meanwhile, place 1/2 cup each of the chopped zucchini and yellow squash in a medium bowl. Add remaining about 1 1/2 cups each zucchini and yellow squash to onion mixture; cook, stirring occasionally, until slightly tender, about 4 minutes.

    Step 2
  3. 3

    Stir in chili seasoning mix and remaining 1 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.

  4. 4

    Stir in broth, kidney beans, pinto beans, and canned tomatoes. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 15 to 20 minutes.

    Step 4
  5. 5

    Stir in corn, brown sugar, and 1 tablespoon of the lime juice; cook over medium-low, stirring occasionally, until heated through, about 2 minutes. Remove from heat.

  6. 6

    Add finely chopped tomatoes and remaining 1 tablespoon lime juice to reserved zucchini and yellow squash; toss until combined.

    Step 6
  7. 7

    Ladle chili into 4 bowls. Sprinkle with zucchini and squash mixture; serve with sour cream and garnish with scallions.

Summer Chili
+4

Summer Chili

50 min4 servings

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