Put your farmers’ market-fresh to work in this vibrant summer chili. Perfect for your next casual get-together or even as a make-ahead freezer meal to guarantee you have an easy dinner to come home to after vacation, this vibrant chili is easily customized based on your preferences and what you have on hand. You can swap in ground turkey or pork for the beef or black beans for the pinto beans to switch things up. Serve with sour cream and any other favorite chili toppers.
1 tablespoon olive oil
1 sweet onion, chopped
1 orange bell pepper, chopped
1 serrano chile, chopped
1 pound pasture-raised grass-fed lean ground beef
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon chopped fresh oregano
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can pinto beans, drained
12 ounces shelled fresh lady peas
2 large tomatoes, diced
2 medium zucchini, cut into 1/2-in. pieces
2 medium-size yellow squash, cut into 1/2-in. pieces
1 cup fresh sweet corn kernels (about 2 ears)
1 cup water
1/2 cup chopped fresh cilantro
Hot sauce (such as Cholula) (optional)
How to Make It
Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and serrano chile; cook, stirring often, until onions are translucent, about 5 minutes. Add beef and garlic; cook, stirring often to crumble beef, until meat is browned, about 5 minutes. Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minute. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash, and corn, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes. Stir in water, 1/4 cup at a time, if chili seems too thick.
Stir in cilantro and, if using, hot sauce; serve immediately.
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