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White bowl with veggie loaded chili, silver spoon, crocks of salt and pepper

Summer Chili (Farmstand Chili)

Summer chili - or farmstand chili - is loaded with all your favorite summertime veggies! It's the perfect healthy chili anytime of the year!
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Course: Main Course
Cuisine: American
Keyword: chili
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 8 people


  • 2 tablespoon olive oil
  • 1 onion chopped
  • 1 cup bell pepper chopped
  • 1 jalapeno pepper minced
  • 1 cup zucchini chopped
  • 1 cup yellow zucchini chopped
  • 1 lb ground beef or turkey
  • 3 garlic cloves minced
  • 1 tablespoon chili powder
  • 3 teaspoon cumin
  • 1 teaspoon salt
  • 1 ½ teaspoon dried oregano
  • 28 oz can crushed tomatoes
  • 15 oz can pinto beans
  • 1 cup fresh tomato chopped
  • 2 corn cobbed cooked and cut off the cob
  • 1 cup water
  • fresh cilantro for garnish


  • Prepare the ingredients as listed above.
  • In a large dutch oven or pot, cook the beef or turkey over medium heat until thoroughly cooked through. Remove the meat from the pan and set aside. Do not drain.
  • Using the same dutch oven or pan, cook the onion, bell pepper, jalapeno pepper and zucchini until tender.
  • Add the garlic and cook for two minutes.
  • Return the meat to the pan and add the remaining ingredients.
  • Reduce the heat to simmer and cover with a lid. Simmer for 35 minutes.
  • When finished, garnish with some fresh cilantro and serve.
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