Summer Vegetable Chili

Summer Vegetable Chili

Just because it's summer doesn't mean you can't enjoy a comforting bowl of chili. Incorporate summer veggies like corn to keep it seasonal. Dovetaiing Tip: Instead of frozen corn use the 4 remaining ears that you grilled on day 2 in today's Chili.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 240

3 tablespoons vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2-14 ounces cans no-salt-added pinto beans
1-14 ounce can no-salt-added diced tomato
kosher salt and freshly ground pepper
kosher salt and freshly ground pepper
shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed

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.


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