Description
Loaded with summer vegetables, this chili is the ultimate transition meal into fall. It has the smoky flavor you love of a meat chili and is made with ton of fresh zucchini, peppers, fire roasted tomatoes, and beans!
Ingredients
Units
Scale
- 3 bacon strips, chopped
- 1 medium onion, chopped
- 12 oz. zucchini, chopped (2 cups)
- 12 oz. yellow squash, chopped (2 cups)
- 1 each medium yellow and red bell pepper, chopped
- 3 cloves garlic, minced
- 2 (14.5 oz.) cans fire-roasted diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups chicken stock
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (15 oz.) can black beans, drained and rinsed
- 1 jalapeno, seeded and finely chopped
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1/4 cup fresh chopped cilantro
- Kosher salt and fresh black pepper
To Serve
- Sour cream
- Shredded cheddar cheese
- Sliced green onions
- Diced or sliced avocado
Instructions
- Heat a large dutch oven over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add the onion, zucchini, yellow squash, both bell peppers, and garlic; cook until the vegetables begin to soften, about 8-10 minutes.
- Next, add the diced tomatoes, tomato sauce, chicken stock, beans, jalapeno, chili powder, and cumin. Season with salt and pepper, to taste. Cover and bring the chili to a simmer. Reduce heat to low and simmer, covered, for 30 minutes, or until the vegetables are tender.
- Stir in cilantro and taste for salt and pepper before serving. Just like with any other chili, this one tastes the best the longer it sits. So if possible let the chili stand for 15-20 minutes before serving. It tastes even better the next day!
Notes
- Bacon: Depending on the cut and brand of bacon used, you may have to add an additional 1-2 Tablespoons of olive oil to the bacon grease before adding in the vegetables.
- Leftovers: Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 6.6 g
- Sodium: 606.4 mg
- Fat: 6.2 g
- Carbohydrates: 27 g
- Protein: 10.1 g
- Cholesterol: 8.7 mg
