Summertime Chili

Soup

Contributed by: Adapted from the Teaching Kitchen Collaborative

two bowls of bean chili topped with herbs and cabbage

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Here in New England we often make chili when it is cold outside as a hearty, warming meal. But it could just as well be served room temperature in the summertime. In fact, the vegetables in this dish grow in the New England summer.

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Bell_Peppers - 2 (1 red and 1 green) OR 1 pepper and 1 zucchini Bell_Peppers - 1 green OR 1 zucchini Hot_Pepper - 1 serrano, jalapeño or other hot pepper of choice Onion - 1 yellow Garlic - 2 cloves Kidney_Beans - 1 (15.5 oz) can low-sodium or no-salt-added OR 1 ¾ cups dry beans, cooked Beans - 1 (15.5 oz) can low sodium or no-salt added beans of choice OR 1 ¾ cups dry beans, cooked Crushed_Tomatoes - 1 (15 oz) can, no salt added OR 1 lb ripe romatoes Oil - 2 Tablespoons Cumin - 1 Tablespoon, ground Chili_Powder - 1 Tablespoon Herbs - ¼ bunch cilantro, parsley, basil, scallions, chives or a blend (about ½ cup, chopped) Water - As needed Salt - ¼ teaspoon kosher salt OR ⅛ teaspoon table salt Black_Pepper - ¼ teaspoon Cheddar_Cheese - ¼ cup For_Serving - Limes, Greek yogurt, tortilla chips (optional)

Instructions

Step 1
Wash your produce. Dice bell peppers and onion. Dice the zucchini and fresh tomatoes if using. Mince your hot pepper and avoid touching your eyes or sensitive areas after handling.
Step 2
Mince garlic. If using basil, cilantro or parsley, remove leaves from stem before chopping and discard stems.
Step 3
Drain and rinse beans, and open your can of tomatoes.
Step 4
Heat a large sauce pot over high heat. Add oil, and once it is shimmering, add the onions, garlic and peppers (do not add zucchini yet if using). Cook for about 5 minutes, until onions are translucent.
Step 5
Add your beans (canned or cooked from dry) and your canned or fresh tomatoes. Add cumin and chili powder.
Step 6
Reduce heat to a simmer, and cover to prevent thickening, if desired. Simmer for 20 minutes.
Step 7
While the chili is simmering, chop your herbs. Divide amongst 4 bowls and serve with 2 Tablespoons chopped herbs on top, 1 Tablespoon cheddar cheese and any other optional toppings.

Notes

Nutrition Information

Calories:
300 Calories

Dietary Restrictions

Vegetarian