Summer Chili

4.17 from 12 votes

Use summer vegetables from the farmer's market in this comforting Summer Chili. This healthy vegetable chili with summer squash is ideal for a summer dinner.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: American

Keyword: chili with zucchini, how to make chili, summer chili recipe, turkey chili recipe

Servings:

Calories: 249kcal

Author: Julie Clark

Ingredients

2 tablespoons olive oil
1 onion (chopped)
1 cup bell pepper (chopped)
1 jalapeno pepper (minced)
1 cup zucchini (chopped)
1 cup yellow zucchini (chopped)
1 pound ground turkey
3 garlic cloves (minced)
1 tablespoon chilli powder
3 teaspoons cumin
1 teaspoon salt
1 ½ teaspoons dried oregano
28 ounces crushed tomatoes (1 can)
15 ounces pinto beans (1 can)
1 cup chopped fresh tomato (skins removed or canned tomatoes)
2 corn cobs (no need to cook it, just cut it off the cob)
1 cup water
fresh cilantro (for garnishing)

Instructions

Chop the vegetables as described above.
In a large dutch oven or saucepan, cook the turkey over medium heat until thoroughly cooked through. Remove the meat from the pan and set aside. Do not drain.
Using the same dutch oven or pan, cook the onion, bell pepper, jalapeno pepper and zucchini until tender.
Add the garlic and cook for two minutes.
Return the meat to the pan and add the remaining ingredients.
Reduce the heat to simmer and cover with a lid. Simmer for 35 minutes over medium low heat.
When finished, garnish with fresh cilantro and serve.

Notes

This is a very forgiving recipe, adjust the quantities as needed and feel free to play around with additional farmers market finds!
To remove the skin off of fresh tomatoes, drop them in boiling water for about 30 seconds or until the skin peels easily off. Use canned tomatoes if necessary. Fire-roasted canned tomatoes give a great flavor.
In a pinch, you can use canned corn or frozen corn.
This recipe freezes very well. Make a double batch and store leftovers in freezer bags or another airtight container for an easy meal when back to school gets busy.
If you like your chili extra spicy, add more chili powder and possibly some cayenne for an extra kick.
Store leftovers in the fridge for up to 4 days.

The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition