Summer Vegetable Chili Recipe Recipe

Name: Summer Vegetable Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 hot sausages; 3/4 cup plus one tablespoon olive oil; 2 zucchini, diced; 1 yellow squash, diced; 4 cloves garlic, minced; 2 onions, diced; 3 red bell peppers, diced; 1 1/2 pounds tomatoes, diced; 35 ounces canned plum tomatoes, diced, with juice; 2 1/2 tablespoons Mexican chili powder; 1 tablespoon cumin; 1 tablespoon oregano; 3 teaspoons black pepper; 1 tablespoon dried basil; 2 teaspoons salt; 1 teaspoon fennel seeds; 1 cup canned kidney beans, rinsed and drained; 1 cup canned chickpeas, rinsed and drained; 2 tablespoons lemon juice; 1/2 cup chopped parsley; 1 cup chopped cilantro; 2 cups shredded cheddar or monterey jack cheese; 1 cup sour cream

Servings: persons

3 hot sausages
3/4 cup plus one tablespoon olive oil
2 zucchini, diced
1 yellow squash, diced
4 cloves garlic, minced
2 onions, diced
3 red bell peppers, diced
1 1/2 pounds tomatoes, diced
35 ounces canned plum tomatoes, diced, with juice
2 1/2 tablespoons Mexican chili powder
1 tablespoon cumin
1 tablespoon oregano
3 teaspoons black pepper
1 tablespoon dried basil
2 teaspoons salt
1 teaspoon fennel seeds
1 cup canned kidney beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
2 tablespoons lemon juice
1/2 cup chopped parsley
1 cup chopped cilantro
2 cups shredded cheddar or monterey jack cheese
1 cup sour cream

1
In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Cook sausages until cooked through. Remove sausage and set aside.
2
Add 1/2 cup olive oil to skillet. Once hot, add zucchini and squash and saute until fork-tender, about 6 minutes. Transfer zucchini and squash to a large pot or dutch oven.
3
Add 1/4 cup olive oil to skillet. Saute onions, garlic, and peppers until tender, about 8 minutes. Transfer to dutch oven.
4
Add tomatoes, canned tomatoes, chili powder, cumin, basil, oregano, pepper, salt, and fennel seeds to dutch oven. Turn heat to medium low. Let simmer for 30 minutes.
5
Add kidney beans, chickpeas, lemon juice, and parsley to dutch oven. Cook for 10 minutes. Chop sausage into 1/2 inch pieces and add to dutch oven. Cook for 5 minutes.
6
Serve chili with cilantro, cheese, and sour cream passed alongside.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 hot sausages, 3/4 cup plus one tablespoon olive oil, 2 zucchini, diced, 1 yellow squash, diced, and more.

Yes, Summer Vegetable Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Chili Recipe

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