Wednesday, July 13, 2011

Diners, Drive-Ins, and Dives: Summertime Chili

It feels a lot like the 'Dog Days of Summer' here in the south!  This meal takes full advantage of a bountiful summer garden harvest.

Vegetable Chili:

4 T olive oil
4 medium onions, diced
4 carrots, sliced
2 cloves of minced garlic
3-5 yukon gold potatoes, peeled and chunked
1 each red, green, yellow pepper, chunked
2 cans (28 oz) petite diced tomatoes
1 can tomato paste
2 c chicken or veggie broth (adjust to your liking)
2 each yellow squash and zucchini, chunked
1 can garbanzo beans, drained and rinsed
5-7 T chili spice blend (see recipe below)
salt and pepper to taste
2 T fresh lemon juice
Your favorite garnishes:  guacomole, sour cream, shredded cheese

Heat the oil in a large pot.  Add onions and carrots, cook for about 7 minutes.  Add garlic.  Stir for 2 minutes.  Stir in potatoes and peppers and spice blend.  Add tomatoes, tomato paste, and broth.  Bring to a boil.  Reduce heat and simmer for 25 minutes, stirring occasionally.  Add the yellow squash, zucchinni, and beans.  Season with salt and pepper.  Adjust chili seasoning blend to taste.  Simmer uncovered an additional 20 minutes or until veggies are tender, stirring occasionally.  Stir in lemon juice.  Serve with your favorite garnishes!

Kelli's Best Chili Spice Blend:

3/4 c dark chili powder
2 T ground cumin
2 T dried oregano
2 T dried minced onion
2 T seasoned salt
2 T sugar
2 t garlic powder

Stir together all ingredients.  Store in an airtight container.
(keep this handy....we will use it in future recipes!)

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