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Chilled Summer Vegetable Chili

By Alexandra Dawson • August 18, 2014 • 0 Comments

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Author Notes: 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.

Nutritional Information [per serving = 1 ½ cups]
240 Calories, 30g Carbohydrates, 11g Fat, 9g Protein, 9.5g Fiber, 8g Sugar —Alexandra Dawson

Serves 6

2 tablespoons olive oil
1 large red onion, diced
5 cloves garlic, minced
2 tablespoons chili powder, or more to taste
1 tablespoon cumin powder
2 large ears sweet yellow corn, kernels removed
1 large zucchini, medium diced
2 cups white mushrooms, sliced
1 can, 15 ounces, cannellini beans, drained and rinsed
1 large can, 28 ounces, diced tomatoes
1 cup filtered water
salt & pepper to taste
1 cup cilantro, roughly chopped
1.5 avocados, peeled, pitted, and sliced

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!