Stew, not just for winter.
What I appreciate most about this chilled summer vegetable chili is its customizability- if you have an eggplant hanging around, for goodness sake, THOW IT IN. Squash? IN! I am so prone to having odd bits of produce lingering in my fridge; instead of letting them waste, in they go for a nourishing, protein dense, and seasonally vibrant meal. I serve my chili over a ½ cup brown rice or quinoa with a tall glass of ice water and a frosty summer shandy.
can, 15 ounces, cannellini beans, drained and rinsed
large can, 28 ounces, diced tomatoes
salt & pepper to taste
cilantro, roughly chopped
avocados, peeled, pitted, and sliced
In This Recipe
In a large Dutch oven, heat olive oil over medium-high heat until just shimmering. Add onion, garlic, chili powder, and cumin and sauté, stirring frequently, until soft and fragrant, about 4-7 minutes.
Add corn, zucchini, mushrooms, beans, tomatoes, and water and bring to a boil.
Reduce heat to low, then simmer, covered, for 20 minutes, or until vegetables are soft. Season to taste.
Remove chili from heat, then refrigerate until chilled. Serve cold with chopped cilantro and sliced avocado. Enjoy!