Summer Vegetable Chili

12 Jun


Whip up a pot of this seasonal chili to keep you on track and eating healthy during the busy summer months. It lasts for days in the fridge or can easily be stored in the freezer for when you return from vacation. An easy and nutritious dinner for when you return from a long day at the beach or spontaneous outing with friends.

Its officially summer. My kid is eating some iteration of donuts, pizza, and ice cream on the reg. I do believe this is sort of a right of passage being a kid that lives down by the beach. I don’t regret using a little sugar here and there to get her up and down the big hill to and from the sandy paradise we live near. But when these three items become the staples of her diet, I sort of need to reevaluate my life choices a bit. Reconsider the dietary plan. Become just a smidge more proactive. This recipe actually surfaced about a year ago when I was migrating to and from the pool all day. And it was too damn hot to turn the oven on at 5pm. No air conditioners in Germany. So we’d swim in the morning and take a break early afternoon. While my daughter was lounging, I’d cook up all of the local seasonal veggies and turn it into a summer chili. When we’d return from our afternoon pool session, dinner was ready to roll! I love that this chili can continue to be consumed for lunch or dinner over the course of a few days. Play around with garnishes. I like my chili spicy so I actually just set aside cooked veggies (before I’ve spiced them) for my daughter to eat plain. You absolutely could make this vegan/vegetarian by omitting the andouille sausage. I only put a small amount for flavor. Cornbread would be delicious as a side.

Summer Chili (Serves 6-8)

  • 3-4 tbsp extra virgin olive oil
  • 1 medium red onion minced
  • 3 medium sized sweet potatoes diced into chunks
  • 2 red bell peppers chopped
  • 4 carrots chopped into small pieces
  • 4 small organic zucchini
  • 2-3 ears of corn shaved
  • 4 cloves garlic minced
  • sea salt, chili powder, turmeric, cumin, cinnamon, paprika (generously spice the veggies after cooking)
  • 4 cooked andouille sausages sliced
  • 1 large can of diced fire roasted tomatoes
  • roughly 16oz chicken stock
  • 4-5 tbsp of healthiest barbecue sauce you can find (lacking high fructose corn syrup, added sugars, etc)
  • Garnish options – minced green onion, minced cilantro, avocado

In a large pot over medium heat, sauté the onion and sweet potato for about 10 minutes. Chop veggies in the order above and add to pot as you go. Once all of the veggies are in, set aside some for your kids and then spice them up. Toss in the sausage, tomatoes, stock, and barbecue sauce. Stir it up and cook on medium for about 10 minutes. Lower to a simmer and cook for an additional 2 hours if you can. Garnish and serve.

Wine pairing: Rosé all day!


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