Garden Harvest Chili
Submitted by fenwick8
Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis chili celebrates whatever’s fresh in the garden. Sauté garlic, bell peppers, mushrooms, and onion until tender, then tomatoes, tomato sauce, chili powder, cumin, and a pinch of sugar build the base. Kidney beans, sliced zucchini, and sweet corn join the pot for a final 10-minute simmer.
The vegetables stay crisp-tender, not mushy, and the whole thing comes together in about 35 minutes. Top with shredded cheddar if you want.
Kitchen Tips
- Keep zucchini crisp: Add zucchini in the final 10 minutes so it stays tender-crisp, not waterlogged
- Fresh mushrooms best: Use fresh sliced mushrooms for the best texture; canned won’t give the same results
- Sugar balances acidity: The small amount of sugar cuts tomato acidity without making the chili sweet
Ingredients
Directions
In a skillet, heat oil over medium-high.
Sauté garlic, peppers, mushrooms and onion until tender.
Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling.
Reduce heat to low; add beans, zucchini and corn.
Simmer, uncovered, about 10 minutes or until zucchini is tender.
Spoon into bowls; sprinkle with cheese if desired.
Comments
