I know, I know, chili isn’t exactly your typical summer recipe. I don’t know about you, but when it’s 85 degrees outside after a cold Alaskan winter, all I can do is eat ice cream. But bear with me, because this recipe is perfect for those unexpected rainy days where all you want to do is curl up under a blanket and drink hot cocoa.
The zucchini trips people up sometimes, and I get that. It just seems a little…out of place in this particular dish. But trust me, it fits in absolutely perfectly, and it’s an excellent way to sneak in some more veggies without feeling like you’re turning into a rabbit. It also adds a summery feel to a warm dish.
5 Large Mushrooms, Diced
1/2 Zucchini, Diced
1/2 Onion, Diced
1 28-oz Can Crushed Tomatoes
2 15-oz. Cans Black Beans
1 15-oz. Can Kidney Beans
8 oz. Smoked Sausage
1/2 Cup Mexican Blend Cheese
1/4 Cup Sour Cream
3 Tablespoons Chili Powder
Salt (To Taste)
First, be sure that all veggies are diced finely so that there are no big chunks. Otherwise, this chili becomes crunchier than most might prefer.
Then, add tomato sauce to pot on medium heat. Stir continuously for two minutes, then add all beans. Continue stirring until the mixture starts to bubble. Add mushrooms, zucchini, and onions. Turn heat to low.
While the chili simmers, dice smoked sausage and add to mixture. Stir this into mixture for 2 minutes. Add the cheese, then stir until melted. Add sour cream and stir until color is even. Add chili powder, distributing evenly across the top, then mix it. Do a taste test, then add salt if needed.
Lastly, put your chili in a bowl and enjoy! (As a cheese addict, I tend to add another layer of cheese to the top at this point).
As a note, if you like your chili to be more soupy than chunky, then add 1/2 a can less of beans. This will give it the desired effect.
So, if you find yourself at the end of a cold weather day with only warm-weather foods to eat, this is a really easy dish to make up quickly. It also yields a ton of leftovers afterward.
If you have a preferred recipe for chili, feel free to leave the recipe or a link to the recipe in the comments. Also, let me know what you think of the zucchini!