Harvest Fire Chili

A hearty, farm-fresh Vegetarian Chili that turns your summer produce into a cozy, flavor-packed main event!

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and minced (leave seeds in if you want more heat)
• 2 diced bell peppers
• 2 cups chopped squash (zucchini or yellow squash)
• 1½ cups corn kernels
• 3 cups chopped heirloom tomatoes
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1½ tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth (or water)

Instructions

1. Sauté aromatics: In a large pot, heat olive oil over medium. Add onion, garlic, and jalapeños. Cook until fragrant.
2. Add veggies: Stir in bell peppers and squash. Cook 5–7 minutes until slightly tender.
3. Simmer: Add tomatoes, corn, beans, spices, and broth. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally.
4. Taste & serve: Adjust seasoning. Serve hot with cornbread, rice, or tortilla chips. Garnish with avocado, cilantro, or shredded cheese if desired.

Photo props to: Ren Fuller