Farmer’s Market Summer Chili

Smoky chipotle chili filled with summer veggies and black beans. This farmer’s market summer chili is simple, delicious, and great for a weeknight dinner.

Have you had the chance to venture out to the farmer’s market lately?

That’s really one of the things I missed this past year. Walking through the farmer’s market, tasting the different fruits and vegetables, and knowing what you’re buying.  These days there is definitely less tasting. Sometimes you can’t even pick your own fruits and vegetables. Sigh. One day, we’ll have that all that again.

But I did get to go to the farmer’s market recently and I bought all my favorite summer veggies. And decided to add them all in a one pot chili.

This chili has the smoky heat from chipotle peppers in adobo sauce. It is loaded with farmer’s market vegetables. Seriously one of my favorite chilis. You can make a big pot of chili and then freeze them for later. This chili comes together quickly and you can have dinner in about 30-40 minutes.

Hope you’ll like this as much as I do.

In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.

Add a medley of chopped mushrooms, cut zucchini, sliced bell pepper, and chopped cauliflower. Cook for several minutes until all the vegetables have softened.

Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, black beans, corn kernels, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.

Allow the chili to simmer and thicken for about 20-30 minutes.

Serve this vegetable medley chili warm with bread and garnished with parsley.

Farmer's Market Summer Chili

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Smoky chipotle chili filled with summer veggies and black beans. This farmer’s market summer chili is simple, delicious, and great for a weeknight dinner.

Author: Andrea Giang

Recipe type: Entree

Serves: 3-4 servings

Ingredients

• 2 tablespoons olive oil
• 4 cloves of garlic
• ½ onion, diced
• 1 cup diced carrots
• 1 stalk celery, chopped
• 4 large mushrooms, sliced
• 1 small zucchini, chopped
• 1 red bell pepper, diced
• 1 cup chopped cauliflower
• 2 ¼ cups vegetable or chicken broth
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• 1 14-oz can diced tomatoes
• 1 cup canned black beans
• 1 6-oz tomato paste
• 1 tablespoon granulated sugar
• 1 ½ teaspoon dried oregano
• ⅛ teaspoon all spice
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Garnish

• parsley

Directions:

1. In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.
2. Add a medley of chopped mushrooms, cut zucchini, sliced bell pepper, and chopped cauliflower. Cook for several minutes until all the vegetables have softened.
3. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, black beans, corn kernels, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
4. Allow the chili to simmer and thicken for about 20-30 minutes.
5. Serve this vegetable medley chili warm with bread and garnished with parsley.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251