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!
- 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 + 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 + rinsed
- 1 (15 oz.) can black beans, drained + rinsed
- 1 jalapeno, seeded + 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, cheese, green onions, avocado
- 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. (See Note)
- 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, both 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!
*Depending on the cut and brand of bacon used, you may have to add 1-2 Tablespoons of olive oil to the bacon grease before adding the vegetables.
Keywords: meatless, vegetarian, summer soup