Thursday, July 23, 2015
Chili is one of those things I like to enjoy year round. I know it's hot right now, but come on, there are plenty of days in the summer when the weather isn't the best. You know the days, where it's rainy and even a little cold. That's when a warm bowl of chili is perfect.
This time around we incorporated some different veggies in there. We don't get a chance to enjoy summer squashes year round, so I figured why not add a zucchini to the pot? Afterwards, I wish I would've thrown a little fresh corn from the cob in as well.
Most everyone likes a good bowl of chili so why not take advantage of adding some extra nutrients. For kids and even adults that turn their noses up, try dicing your veggies a little more. Perhaps they'll willingly eat a bowl full without even hesitating!
1/2 lb. ground beef
1/2 lb. mild sausage
2 garlic cloves
2 tbsp olive oil
1 medium zucchini, chopped
1 bell pepper, chopped
15 oz. kidney beans, drained
14.5 oz. diced tomatoes, with juices
15 oz. can tomato sauce
1 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
salt and pepper, to taste
In a skillet, brown meat on stove until no longer pink. Drain and set aside.
In a stock pot, heat oil and garlic together. Let garlic cook for one minute. Add in zucchini and peppers, let cook until tender, about 5-6 minutes.
Add in beans, tomatoes, sauce and cooked meat. Stir to combine. Sprinkle in all seasonings, taste and adjust if needed.Let simmer until ready to serve, at least 15 minutes.
Serve with cheese, sour cream, cilantro or avocado if desired.