Welcome to our niece Casey Perkins, our newest Perkins’ Good Earth Farm employee! Along with beautifying our farm stand, helping customers pick out tasty veggies, and setting up CSA distribution, she’s also trying her hand at writing farm blog posts. Here’s what she has to say about Summer Chili:

After a long day of work or play, there are few things as comforting as a savory bowl of chili for dinner.

Summer Chili is one of those meals that we at Perkins’ Good Earth Farm get excited about. In fact, it happens to be one of my cousin Asher’s favorites. Topped off with some scallions, sour cream, and a side of cornbread, I have to say that it is one of my favorites too.

Note: If you, like me, prefer a little spice in your chili, I recommend throwing some chopped poblano peppers, jalapenos, or red pepper flakes during the sauteing stage.

Summer Chili

Summer Chili

This is a great chili recipe for summer when all the fresh ingredients are in season!
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Servings: 4 people

Equipment

  • Dutch oven or soup pot
  • wooden spoon
  • cutting board
  • chef's knife

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 2 bell peppers, chopped
  • 2 jalapenos or poblanos, chopped optional
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tsp salt, or to taste
  • 3-4 sprigs fresh oregano leaves, chopped
  • 2 medium tomatoes, chopped about 1 lb
  • 2 14.5 oz cans pinto beans, drained
  • 2 14.5 oz cans kidney beans, drained
  • 2 cups water or unsalted broth
  • 2 cups fresh or frozen corn
  • cilantro, sour cream, scallions, cheddar cheese optional

Instructions

  • Heat olive oil in a large soup pot or Dutch ovenover medium heat. Once the oil is hot, add the onion and peppers, including jalapenos or poblanos if using. Stir in salt. Saute onions and peppers until fragrant and soft, around 8-10 minutes.
  • While the onions and peppers are cooking, drain the beans and mash half of them in a bowl until they form a paste.
  • Turn heat to medium low and add the garlic, cumin, chili powder, and oregano. Cook until fragrant, 1-2 minutes.
  • Add the tomatoes, whole beans, mashed beans, and water or broth. Bring to a boil, then lower to a simmer. Cover. Let simmer until flavors blend, at least 30 minutes, preferably 45 minutes.
  • Add the corn for the last 5 minutes of cooking. Taste. Adjust seasoning as needed.
  • Serve by topping with cilantro, green onions, sour cream, and/or shredded cheddar cheese.

Notes

We eat our Summer Chili with a side of cornbread or tortilla chips. Enjoy!

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