Friday, July 12, 2013

end of summer chili

Ingredients: 1 lb hot chicken or turkey sausage, casings removed 1/2 cup olive oil 1 zucchini, diced 1 yellow squash, diced 2 garlic cloves, minced 1 red onion, diced 1 red bell pepper, diced 2-3 hot peppers (such as serranos), diced 4 medium tomatoes, diced 1 14.5 oz can diced tomatoes, with juice 1 14.5 oz can tomato sauce 1 tbsp chili powder 1/2 tbsp cumin 1/2 tbsp oregano 1 tsp black pepper 1/2 tbsp dried basil 1 tsp salt 1 14.5 oz canned chickpeas, drained and rinsed 1 tbsp lemon juice 1 cup chopped cilantro Shredded cheddar cheese Sour cream Directions: In a large dutch oven, heat 1/2 cup olive oil over medium-high heat. Add onions, garlic, and peppers and saute for 2 minutes, stirring as needed. Add zucchini and squash, and continue to saute for about 6 minutes, or until vegetables are fork-tender. Add fresh tomatoes, canned tomatoes with juice, tomato sauce and spices, stirring to combine. Turn heat to medium-low and allow to simmer for 30 minutes. Add chickpeas, lemon juice, and 1/2 cup cilantro and allow to simmer for an additional 10 minutes. While simmering, cook up the sausage in a skillet. Add the cooked sausage to the chili and cook together for 5 minutes. Serve topped with additional cilantro, shredded cheese, and sour cream.