Summer Vegetable Chili
- 3 hot sausages
- 3/4 cup plus one tablespoon olive oil
- 2 zucchini, diced
- 1 yellow squash, diced
- 4 cloves garlic, minced
- 2 onions, diced
- 3 red bell peppers, diced
- 1 1/2 pounds tomatoes, diced
- 35 ounces canned plum tomatoes, diced, with juice
- 2 1/2 tablespoons Mexican chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 teaspoons black pepper
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1 cup canned kidney beans, rinsed and drained
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons lemon juice
- 1/2 cup chopped parsley
- 1 cup chopped cilantro
- 2 cups shredded cheddar or monterey jack cheese
- 1 cup sour cream
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, dried (1 tablespoon)
- Chickpeas, canned (1 cup)
- Cilantro (1 cup)
- Cumin (1 tablespoon)
- Garlic (4 cloves)
- Kidney beans, canned (1 cup)
- Onions (2)
- Oregano (1 tablespoon)
- Parsley (1/2 cup)
- Plum tomatoes, canned with juice (35 ounces)
- Red bell peppers (3)
- Tomatoes (1 1/2 pounds)
- Yellow squash (1)
- Zucchini (2)
- Meat
Sausages, hot (3)
- Cooking & Baking
- Black pepper (3 teaspoons)
- Fennel seeds (1 teaspoon)
- Mexican chili powder (2 1/2 tablespoons)
- Olive oil (13/16 cup)
- Salt (2 teaspoons)
- Drinks
- Lemon juice (2 tablespoons)
- Dairy
- Cheddar or monterey jack cheese (2 cups)
- Sour cream (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 4, 2011 (1 year ago).
34 people saved this recipe.
