RECIPE: Black Bean & Summer Squash Chili
We have a summer garden growing and my goal is to ensure none of it goes to waste. The last few days has brought me an abundance of yellow and patty pan squash that, aside from serving as a side dish to a protein, I’ve been slightly stumped as to what to do with it. Today I decided to jazz up one of my favorite chili recipes and use it to showcase the delicious fresh flavors of our garden squash. Give this recipe a shot and let me know what you think! If you’ve never used cocoa powder in chili, I HIGHLY recommend it. Since the day I first started using it, it truly has changed how i treat the use of stewed tomatoes in a lot of dishes.
Black Bean and Summer Squash Chili
Prep: 10 Mins | Cook: 30 Mins | Servings: 6-8 servings
Ingredients:
2 Tb Olive Oil
2 pounds ground beef
1 medium white onion, finely diced
1/4 cup spicy garden chilies, finely diced ( I used a mixture of banana and shishito peppers)
3 cloves garlic, minced
2 Tb chili powder
2 Tb unsweetened cocoa powder
1 tsp ground cumin
1 Tb salt (or to taste)
1 tsp black pepper
1- 15 oz can black beans, do not drain
1-15 oz can diced tomatoes
8 oz water
3 cups diced zucchini
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned. Add the onion, garlic, chili powder, cocoa powder, cumin, salt, pepper, and saute for 2-3 minutes, stirring constantly.
Add the tomatoes, beans, and water; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes.
Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ½ cup water if the chili is too thick). Adjust seasoning as needed. Serve with shredded cheddar and a sprinkle of finely diced raw red onions.
