The only thing I really miss about winter is chili. It’s one of those super versatile meals you can eat almost any time of day. The best thing about this late spring/summer recipe is the tons of vegetables you eat in just one bowl! While there’s still a chill in the air, make yourself a nice big pot and eat your veggies!
2 tablespoons olive oil
1 Vidalia onion, diced
2 red bell peppers or 1 large chopped into 1/2″ pieces, about 2 cups
1 jalapeno pepper, deseeded and diced
1 large zucchini sliced into 1/4″ rounds and quartered
1 yellow squash sliced and quartered
1 cup corn, preferably from the cob
2 sweet tomatoes, cubed
2 cans black beans, rinsed and drained
1 28-ounce can crushed tomatoes (I like Cento)
4 cups vegetable broth
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon turmeric
1/2 cup chopped fresh cilantro
2 cups julienned raw sweet potatoes
1 cup plain, Greek yogurt
Zest of 1 lime
1 small clove garlic, diced
Heat the oil in a large pot. Add onion, bell and jalapeno peppers. Cook until softened, about 3 minutes. Add squash, corn and fresh tomatoes. Stir to combine.
Season vegetables with chili powder, cumin, turmeric, salt and pepper. Cook for 2 more minutes then pour in the beans, broth and crushed tomatoes. Bring to a boil, reduce heat to medium low (low bubble) and cook for at least 30 minutes.
If using yogurt stir together the Greek yogurt, garlic and lime zest. Set aside on counter.
Add sweet potatoes and cilantro to the chili. Cook for another 15-20 minutes or until potatoes are soft. If you have time, continue cooking the chili on low heat for another 40 minutes or more. Ladle into bowls and serve warm or room temperature. Top with lime-garlic yogurt if desired.
Add a crisp, cooling salad for a perfect meal!