Summer Vegetable Chili

Chili is usually thought of as a hearty winter dish, but using seasonal vegetables can turn chili into a summery, light meal. Flavorful and slightly spicy, this recipe is deliciously easy and also adaptable to your tastes and the vegetables you have on hand. Throw in the ingredients and allow the slow cook function of your multicooker to do the work while you relax.

2 yellow squash, sliced into thin rounds
1 bell pepper, chopped
1 zucchini, sliced into thin rounds
2 Roma tomatoes, chopped
4 garlic cloves, minced
1 jalapeño, chopped
½ cup chopped scallions
½ cup chopped cilantro
¼ cup extra virgin olive oil
15 oz can tomato sauce
15 oz can black beans, rinsed and drained
15 oz can pinto beans, rinsed and drained
15 oz can corn kernels, rinsed and drained (optional)
1 cup water
1 tablespoon chili powder
2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons pepper
½ cup lime juice OR freshly squeezed juice from 1 lime
4 avocados, sliced,  for garnish (optional)

HSN 20-cup Multicooker (item #605912) or other 20-cup Digital Multicooker with Slow Cook and Sauté-then-Simmer STS®; adjust the ingredient amounts for smaller cookers
Servings: 8-10
Cooking time: 1 hour 45 minutes

1. In large bowl, combine tomato sauce, beans, corn, water, chili powder, cumin, salt, pepper, and lime juice. Set aside.
2. Plug in your cooker and press the START button to turn it on. Press the Sauté-then-Simmer STS® function of your multicooker, then press START, allowing the inner pot to heat up. The cooking indicator light will illuminate and the digital display will show a chasing pattern to show it is set.
3. Add in olive oil, scallions, jalapeño, garlic, and cilantro, stirring with a long-handled wooden or silicone utensil, keeping the lid open.
4. After cooking 5 minutes with the lid open, add squash, bell pepper, zucchini and tomato and sauté for 10 more minutes with the lid open, stirring occasionally.
5. Pour the tomato sauce mixture over the vegetables in inner pot and stir well, then close the lid.
6. Press START, then SLOW COOK once for level High, then press (+) to set for 1 hour 30 minutes. Press START and the cooker will beep and the display will stop flashing to indicate it has set.
7. When done, the cooker will switch to KEEP WARM. Press START to turn off the cooker.
8. Scoop the chili into bowls. Garnish with sliced avocado around the side of each dish.

Over To You
What’s your version of chili? Share and inspire us.

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