Chili with summer squash and vegetables

Chili with Summer Squash and Vegetables

Chili with vegetables by kittycooks

Chili is a favorite food to warm up a cold winter day. The diced summer squash and grated carrots blend with traditional chili spices and add a pleasing texture that even reluctant veggie eaters will enjoy.

Prep and cooking time: 90 minutes. This recipe makes about 10 servings.

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Each serving of chili with ground beef has about 337 calories, 71 g. fat, 45 g. carbohydrates, 15 g. fiber,15 g. protein, 266% daily value of vitamin A and 76% daily value of vitamin C.

Vegetarian chili (no meat) has about 270 calories, 67 g. fat, 45 g. carbohydrates, 15 g. fiber, 9 g. protein, 266% daily value of vitamin A and 76% daily value of vitamin C.

Fresh vegetables

Ingredients:

1 onion
1 bell pepper, any color
3 cloves garlic
3 Tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 pound ground beef (optional)
teaspoon dried red pepper flakes
½ teaspoon cayenne
1 cup water
2 16-ounce cans red kidney beans
1 16-ounce can of pinto beans
2 28-ounce cans of diced tomatoes
2 summer squash, zucchini or yellow
2 large carrots

Diced zucchini and yellow summer squash

Chili with vegetables

Dice the onion and bell pepper. Chop the garlic with a garlic press or mini-food processor.

Brown the hamburger with the diced onion and bell pepper for 20 minutes. Add the spices and garlic. Reduce the cayenne and red pepper flakes for a mild chili. Eliminate the hamburger for a vegetarian dish.

Rinse and drain the beans. Add the beans, 1-cup water, and the canned tomatoes with their juice to the hamburger/onion/pepper mix. Cover and cook on medium heat for 30 minutes. Stir occasionally. Add more water if needed.

Dice the squash by quartering lengthwise and slicing about ½ inch thick. Grate the carrots in a food processor or with a hand grater.

Add the squash and carrots and stir well. Cover and cook for another 30 minutes. Stir occasionally and add water if needed.

Serve your chili warm. Store leftovers in the fridge for up to five days or freeze for up to two months. For a change of pace, top with cheese, yogurt, sour cream, pesto, or guacamole.

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