Slow Cooker/Crock Pot Soup is hosted by Karen at Karen's Kitchen Stories. Thank you for reminding me that the slow cooker is a great summer appliance.
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
This chili is a winner! It lives by its name, it is spicy and the flavor is wonderful! We loved it and neither of us can wait for lunch tomorrow!
Spicy Veggie Chili with Summer Squash
adapted from Dina Cheney, Fine Cooking
1 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 orange bell pepper, diced
1/2 cup scallions, white, light green and some dark green parts (4 onions)
2 Tbsp minced garlic
2 tsp minced jalapeno (1/2 medium)
1 1/2 tsp cumin
2 tsp kosher salt, divided,
5 grinds fresh black pepper
1 Tbsp chili powder
1 Tbsp oregano flakes
2 cups frozen corn
2 yellow squash, quarter lengthwise, then cut into thick slices
1 zucchini squash, quarter lengthwise, then cut into thick slices
1/4 cup tomato paste
2 Tbsp minced chipotle chiles or use just the adobo sauce
2 Tbsp all-purpose flour
1 28-oz fire-roasted diced tomatoes, with juice
1 1/2 cups vegetable stock
3 Tbsp fresh squeezed lime juice
1 15-oz can pinto beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1/2 cup chopped cilantro leaves
Garnish: Tortilla chips, sour cream, chopped avocado
In a 10-inch skillet, heat half of the oil on medium-high. Add the bell peppers, scallions, garlic, jalapeno, half of the salt, black pepper, cumin, chili powder and oregano. Saute about six minutes, just until the vegetables soften. Add the squash and the corn and saute an additional three minutes. Transfer the mixture to the slow cooker. Add the beans and mix well.
Reduce the heat to medium and add the remaining oil, tomato paste, chipotle chiles or adobo sauce, and flour. Cook until the mixture is thickened and the flour disappears. Increase the heat to high and add the tomatoes with their juices, vegetable stock, lime juice, and the remaining salt. Bring the mixture to a boil, stirring well for about 3 minutes. Transfer the mixture to the slow cooker. Mix well. Cover and cook on low for 3 to 4 hours. Stir in the cilantro. Serve with chips, sour cream and avocado.
I wasn't really certain how the squash would do in a slow cooker so upon thought, I decided that they should be cut into thick slices and quartered. They stood up to the heat really well. This was truly a tasty recipe. If you aren't a fan of really spicy chili, I would suggest cutting back to one Tablespoon of adobo sauce.