Saturday, July 20, 2019

Summer Veggie Chili #SoupSaturdaySwappers

Chock full of your favorite summer vegetables this delicious chili is quick to make and makes an amazing Meatless Monday meal.  Delete the toppings and you have a perfect vegan meal.


Welcome to Soup Saturday Swappers...........



This month's Soup Saturday Swappers is being hosted by Karen who told us that July is National Chili Cook Off month and invited us to join her for a competition of our own.

Here are the selections.........

I actually think of Chili as more of a winter food.  I didn't know that July was National Chili Cook-off month until Karen told me.  We love Chili and eat it a lot but unless we are putting it on Coney hot dogs  it is normally enjoyed in the Fall and Winter.

Tailgate season brings on the first hankerings and I often cook up this 13 Bean Chili.  Sometimes I make chili with leftover salsa.  I have made it with Turkey, Beer, Chocolate, Italian Sausage, Pumpkin, Chicken and Venison.  But this recipe is still my go to and favorite.  But as you can none of these posts are during the summer months.



This intrigued me and I decided that we needed a Summer Chili in our lives.  I gathered up all of my favorite summertime veggie and sauteed them up with chili powder and cumin.  I added a can of diced tomatoes with green chiles and some pinto beans.  Dinner was ready in less than an hour and it was OH SO GOOD!


Thanks Karen, for getting me out of my Cold Weather Chili Rut!!  That is one of the things I love about this group.  It expands my horizons as members choose ingredients or themes each month for us to use in creating our soups/stews.  We would love to have you join us.  If you are a blogger who loves to experiment and have fun just email me at wendyklik1517@gmail.com and I will send you an invitation to join our group.  Next month we are making soups with fruit.  Talk about getting out of your comfort zone!!




#chili, #vegetables, #summerlife, #vegan, #Vegetarian,
Soups
American
Yield: 6 servings
Author:

Summer Vegetable Chili

prep time: 10 Mcook time: 40 Mtotal time: 50 M
Chock full of your favorite summer vegetables this delicious chili is quick to make and makes an amazing Meatless Monday meal. Delete the toppings and you have a perfect vegan meal.

ingredients:

  • 3 T. canola oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 4 t. chili powder
  • 2 t. cumin
  • 8 oz. sliced mushrooms
  • 1 zucchini, quartered and diced
  • 1 summer squash, quartered and diced
  • 2 c. corn kernels (fresh, frozen or canned)
  • 2 (14 oz) cans pinto beans, rinsed and drained
  • 1 (14 oz) can diced tomatoes with green chiles
  • salt and pepper, to taste
  • Shredded Mexican Blend Cheese, if desired
  • Sour cream, if desired

instructions:

How to cook Summer Vegetable Chili

  1. Heat the oil in a large soup pot over medium heat.  Add the onion, garlic, chili powder and cumin.  Cook until fragrant and onion begins to soften, about 3 minutes.  
  2. Add the mushrooms, zucchini, squash and corn. Season with salt and pepper.  Cook and stir for about 5 minutes. Stir in the tomatoes and beans along with 1 1/2 cups of water.  Bring to a boil, reduce heat and  simmer, stirring occasionally until the vegetables are fork tender, flavors have melded and the mixture has thickened, about 20-30 minutes
  3. Serve garnished with cheese and sour cream, if desired.
Calories
225.62
Fat (grams)
10.64
Sat. Fat (grams)
1.81
Carbs (grams)
29.30
Fiber (grams)
6.71
Net carbs
22.59
Sugar (grams)
6.36
Protein (grams)
8.31
Sodium (milligrams)
397.03
Cholesterol (grams)
5.61
Created using The Recipes Generator

10 comments:

  1. What a great meatless recipe...and a great way to use up miscellaneous summer veggies! I'm definitely going to try mushrooms in the next chili I make!

    ReplyDelete
  2. What a fantastic way to use summer veggies!! This sounds delicious and well, almost refreshing!

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  3. I just don't think about soups in the summer but this stew sounds delicious with all the seasonal veggies!

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  4. I tend to think of chilli as a winter warmer too, but I love the look of your lighter, summer version here. Swapping out the cheese for a good shake of nutritional yeast would keep it vegan and I can get a soured soy cream so this is going on my shopping list for the coming week. Thank you :-)

    ReplyDelete
  5. Loving this, looks so comforting!

    ReplyDelete
    Replies
    1. Thank you, we will be having it again before summer is over.

      Delete

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