Name: Farmers' Market Summer Chili
Total time: 1 h 10 min
Yield: Serves 8 (serving size: 1 1/2 cups)
Ingredients: 1 tablespoon olive oil; 1 sweet onion, chopped; 1 orange bell pepper, chopped; 1 serrano chile, chopped; 1 pound pasture-raised grass-fed lean ground beef; 2 garlic cloves, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons kosher salt; 1 teaspoon ground coriander; 1 teaspoon chopped fresh oregano; 1 (28-oz.) can crushed tomatoes; 1 (15-oz.) can pinto beans, drained; 12 ounces shelled fresh lady peas; 2 large tomatoes, diced; 2 medium zucchini, cut into 1/2-in. pieces; 2 medium-size yellow squash, cut into 1/2-in. pieces; 1 cup fresh sweet corn kernels (about 2 ears); 1 cup water; ½ cup chopped fresh cilantro; Hot sauce (such as Cholula) (optional)

Directions

Step 1
Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and serrano chile; cook, stirring often, until onions are translucent, about 5 minutes. Add beef and garlic; cook, stirring often to crumble beef, until meat is browned, about 5 minutes. Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minute. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash, and corn, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes. Stir in water, 1/4 cup at a time, if chili seems too thick.

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Step 2
Stir in cilantro and, if using, hot sauce; serve immediately.

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Ingredients

Directions