I’ll admit it. I love what summer can do to the dinner routine. Many times it’s all, ‘let’s just eat at the pool’ ‘or let’s go sit outside at the spot down the road’ and of course, fire up the grill and plop on some burgers or great sausages.
But I can miss the heart of cooking in it all. The slow saute on the stove. The chop chop chopping away. And while it wasn’t a cool day by any means, I know I needed to find something that was applicable to summer but that I could get simmering away in my red pot.
Enter Farmers Market Chili!
Friends, this one is a winner. Not only can you buy almost everything at a farmers market (canned tomatoes, peas, and spices aside) but it packs in a massive amount of the freshest veggies in season so even with the lean ground beef, it feels pretty darn healthy and light.
Even on a close to 90 degree evening, we had no problem wolfing this down in deep bowls with some tortilla chips on the side. Perfection!
FARMERS MARKET CHILI
Recipe adapted from Nicole McLaughlin
1 tablespoon olive oil
1 sweet onion, chopped
1 orange bell pepper, chopped
1 serrano chile, chopped (I used jalapeno)
1 pound pasture-raised grass-fed lean ground beef
2 garlic cloves, minced
1 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoon ground coriander
1 teaspoon chopped fresh oregano
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can pinto beans, rinsed and drained
1 cup peas (I used frozen)
2 large tomatoes, diced
2 medium zucchini, chopped
2 medium-size yellow squash, chopped
1 cup fresh sweet corn kernels (about 2 ears)
1 cup water or chicken stock, if needed (I did not need)
1/2 cup chopped fresh cilantro
1/2 cup fresh basil
Hot sauce (such as Cholula) (optional)
Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and serrano chile; cook, stirring often, until onions are translucent, about 5 minutes.
Add beef and garlic; cook, stirring often to crumble beef, until meat is browned, about 5 minutes. Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minute.
Stir in crushed tomatoes, pinto beans, peas, diced tomatoes, zucchini, squash, and corn, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes. Stir in water or stock, 1/4 cup at a time, if chili seems too thick. (I did not need).
Stir in cilantro and basil and, if using, hot sauce; serve immediately.