Summer Chili
http://food.mcrecipe.com : When most people think of Summer Chili, what comes to mind is usually basic information that’s not particularly interesting or beneficial. But there’s a lot more to Summer Chili than just the basics.
Now that we’ve covered those aspects of Summer Chili, let’s turn to some of the other factors that need to be considered.
There’s something bright-tasting about this meatless one-pot meal. If time’s not a big issue, use fresh tomatoes.
Serve with baked tortilla chips.
Makes about 12 cups (6 servings)
Summer Chili Ingredients:
1 tablespoon plus 2 teaspoons olive oil
2 poblano peppers, on the smaller side (may substitute 4.5 ounces canned chopped green chili peppers, drained)
1 medium yellow or sweet onion
2 to 3 medium cloves garlic
1 medium zucchini
3 ears fresh corn
14 ounces extra-firm tofu
15 ounces canned no-salt-added black beans
15 ounces canned no-salt-added pinto beans
28 ounces canned low-sodium crushed tomatoes, with juices
14 1/2 ounces canned no-salt-added diced tomatoes, with juices
3 tablespoons chili powder
1/2 to 1 tablespoon ground cumin
1/2 to 1 teaspoon fine sea salt
Summer Chili Directions:
Heat the oil in a large pot over medium-high heat.
As you prep the following 3 ingredients, toss them into the pot: Stem and seed the poblanos, then coarsely chop (to yield about 2 cups). Cut the onion into small dice (about 1 cup). Mince the garlic cloves toyield 1 tablespoon. Cook for about 5 minutes, stirring, until the vegetables have softened. Adjust the heat as needed to keep the garlic from browning.
Trim off the zucchini ends and cut the remaining vegetable into 1/2-inch dice (toyield about 1 3/4 cups). Shuck the corn and discard any silk, then cut the kernels from the ears to yield at least 3 cups.
Drain the tofu or pat it dry with paper towels, then cut it into 1/2-inch cubes. Drain and rinse the black beans and pinto beans.
Add the zucchini, tofu, corn, black beans, pinto beans, the crushed and diced tomatoes (with their juices), chili powder and cumin (to taste); stir gently to mix well. Once the mixture starts to bubble at the edges (increase the heat as needed if you had reduced it because of the garlic), then reduce the heat to medium-low and cook for 20 minutes. Taste, then stir in the salt to taste.
Divide among individual bowls; serve hot.
Now you can be a confident expert on Summer Chili. OK, maybe not an expert. But you should have something to bring to the table next time you join a discussion on Summer Chili.
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