End of Summer Chili Pot

What do you do when your veggie bin is totally full but it's about 100 degrees outside?  During the fall and winter I would jump at the chance to make some yummy soup, but during the summer, no way!  For some reason, though, chili is not off limits to me when it's hot out.....is it because it's spicy?  I don't know, but I do know I love chili!  This recipe, from Abundant Harvest Organics (our CSA), uses all of those great veggies you get at the end of summer (corn, tomatoes, zucchini, peppers).  Add some ground turkey, and you've got a healthy pot of yumminess!

End of Summer Chili Pot

From Abundant Harvest Organics

• 2 Tbsp olive oil                                    
• 1 lb ground beef, pork or turkey
• 1 red onion, chopped                         
• 3 cloves garlic, chopped
• 1 zucchini, chopped                            
• 1 bell pepper (red or green), chopped
• 2 jalapenos, seeded and chopped    
• Salt and pepper
• 3 ears corn, kernels scraped off        
• 2 Tbsp chili powder
• 1 Tbsp sweet smoked paprika           
• 12 ounces chicken or beef broth
• 2-2 ½ cups diced tomatoes                
• 1 tsp red pepper flakes
• 2 Tbsp fresh thyme                             
• Juice of 1 lime
• 1 cup shredded pepper jack or cheddar cheese

In a large heavy pot heat the olive oil.  Add the meat of choice, stirring to break up, until browned.  Stir in onion, garlic, zucchini, bell pepper and chilies; season with salt & pepper.  Stir in corn kernels, chili powder and paprika.  Cook until the veggies are softened, 6-7 min.  Stir in broth and cook until slightly reduced.  Stir in tomatoes, thyme and lime juice, cook another 5-8 min.  Cook until veggies are slightly tender, not mushy.  Serve with grated cheese.

Enjoy!!

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