July is hardly the month to be craving chili, but when you have a Vegetable Garden that is overflowing with these, it just makes sense!
Veggie chili isn’t as heavy as meat chili. Top it off with fresh chopped cilantro, a slice or two of avocado, and a spritz of fresh lime juice for a cool version of a winter time favorite. I loaded this chili lots of fresh summer squash, jalapenos, onions, garlic, tomatoes and cilantro. I added beans and a little bit of quinoa for texture and proteiin. This chili is vegetarian, vegan and gluten free, and will still be appealing to the meat lovers in your life. It tastes even better the next day or freeze it and enjoy summer’s bounty on a cool day in the fall.
2 Tablespoons of Olive Oil
2 Cups of Zucchini - Diced
1 Cup Yellow Summer Squash - Diced
3/4 Cup Onion - Diced
4 Cloves Garlic Crushed
3 Tablespoons of Chili Powder
1 1/2 Teaspoons of Cumin
1 Jalapeno Pepper - Diced
3 Cups of Chopped Tomatoes
1/2 Cup Chopped Cilantro
1/4 Cup Cooked Quinoa
1 Cup of Black Beans
1 Cup of Kidney Beans
1 Cup of Chick Peas (or any combination of your favorite beans)
- Heat Olive Oil in a large pot over medium heat.
- Add the squash and cook until it begins to turn bright in color; about 5 minutes
- Add the onion and garlic; cook until they begin to turn translucent
- Add the chili powder, cumin and mix well
- Next, add the jalapeno pepper and the tomatoes; reduce heat to low and simmer for 20 minutes
- Add the quinoa, beans and cilantro mix well and cook for another 8 to 10 minutes
- Serve with sliced avocados and garnish with cilantro and a spritz of lime juice