Summer Chili
User Reviews
4.2
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
8
-
Calories
249 kcal
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Course
Main Course
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Cuisine
American
Summer Chili
Report
Use summer vegetables from the farmer's market in this comforting Summer Chili. This healthy vegetable chili with summer squash is ideal for a summer dinner.
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Ingredients
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 cup bell pepper (chopped)
- 1 jalapeno pepper (minced)
- 1 cup zucchini (chopped)
- 1 cup zucchini chopped, yellow
- 1 pound ground turkey
- 3 garlic minced, cloves
- 1 tablespoon chilli powder
- 3 teaspoons cumin
- 1 teaspoon salt
- 1 ½ teaspoons oregano dried
- 28 ounces crushed tomatoes (1 can)
- 15 ounces pinto beans (1 can)
- 1 cup tomato skins removed or canned tomatoes, chopped fresh
- 2 corn no need to cook it, just cut it off the cob, cobs
- 1 cup water
- cilantro for garnishing, fresh
Instructions
- Chop the vegetables as described above.
- In a large dutch oven or saucepan, cook the turkey over medium heat until thoroughly cooked through. Remove the meat from the pan and set aside. Do not drain.
- Using the same dutch oven or pan, cook the onion, bell pepper, jalapeno pepper and zucchini until tender.
- Add the garlic and cook for two minutes.
- Return the meat to the pan and add the remaining ingredients.
- Reduce the heat to simmer and cover with a lid. Simmer for 35 minutes over medium low heat.
- When finished, garnish with fresh cilantro and serve.
Notes
- This recipe freezes very well. Make a double batch and store leftovers in freezer bags or another airtight container for an easy meal when back to school gets busy.
- The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- This is a very forgiving recipe, adjust the quantities as needed and feel free to play around with additional farmers market finds!
- To remove the skin off of fresh tomatoes, drop them in boiling water for about 30 seconds or until the skin peels easily off. Use canned tomatoes if necessary. Fire-roasted canned tomatoes give a great flavor.
- In a pinch, you can use canned corn or frozen corn.
- This recipe freezes very well. Make a double batch and store leftovers in freezer bags or another airtight container for an easy meal when back to school gets busy.
- If you like your chili extra spicy, add more chili powder and possibly some cayenne for an extra kick.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
31g
(10%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
31mg
(10%)
Sodium
479mg
(20%)
Potassium
972mg
(21%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1395IU
(28%)
Vitamin C
46.4mg
(52%)
Calcium
83mg
(8%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 479mg | 20% |
| Potassium | 972mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1395IU | 28% |
| Vitamin C | 46.4mg | 52% |
| Calcium | 83mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
24 reviews
Good
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