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 Tallulah
Ingredients
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2 tablespoons
olive oil
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1
large red onion, diced
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5
cloves garlic, minced
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2 tablespoons
chili powder, or more to taste
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1 tablespoon
cumin powder
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2
large ears sweet yellow corn, kernels removed
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1
large zucchini, medium diced
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2 cups
white mushrooms, sliced
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1
can, 15 ounces, cannellini beans, drained and rinsed
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1
large can, 28 ounces, diced tomatoes
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1 cup
filtered water
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salt & pepper to taste
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1 cup
cilantro, roughly chopped
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1.5
avocados, peeled, pitted, and sliced
Directions
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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.
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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.
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Remove chili from heat, then refrigerate until chilled. Serve cold with chopped cilantro and sliced avocado. Enjoy!
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