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.