This veggie chili recipe has become our go-to during peak summer season when there is a huge variety of veg available. We’ll toss really any seasonal vegetable or mushroom in this dish, making it perfect for clearing out the refrigerator or using up a CSA box.

And since warm chili isn’t necessarily a summer favorite, we’ll package up and freeze much of this for a taste of summer in the middle of winter.

INGREDIENTS

3 tablespoons olive oil

3-4 carrots, sliced into 1/4 inch rounds

2 handfuls green beans, trimmed

2 zucchini or yellow squash, sliced into 1/2 inch rounds

1 yellow or white onion, chopped

2-3 ripe or unripped peppers, cubed

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon sweet paprika

1/4 teaspoon cinnamon

1 (28oz) can of whole, stewed tomatoes OR 3-5 fresh tomatoes, blanched and peeled

1 (6oz) can of tomato paste

1 (15oz) can of red kidney beans

1 (15oz) can of butter beans

1/2 cup of water

1) Heat a large pot over medium heat and add olive oil. Add the vegetables to the pot in this sequence so that more dense vegetables get a longer time to cook: Carrots, green beans, squash/zucchini, onion, peppers, garlic. Any seasonal veg, mushrooms, or hot peppers can be added.

2) Cover and steam the vegetables until they are soft, yet still firm. Stir often to prevent vegetables from burning.

3) Add spices and stir.

4) Add the tomatoes crushed by hand, beans, water and the tomato paste. Simmer for 10 minutes.

5) Serve with sour cream and cheese. Enjoy!