Best Summer Chili Recipes

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
• Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

SUMMER VEGETABLE CHILI

Steps:

• Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
• Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
• Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
• To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
• Sweet Chili Dipping Sauce:
• In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
• Yield: 1 cup

BEEF AND SUMMER SQUASH CHILI

Steps:

• 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, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute.
• Add the tomatoes and the beans and their liquid to the pot; 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). Season with salt. Top each serving of chili with the avocado and some cilantro.

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

Steps:

• Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
• Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
• Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
• Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

EASY SUMMER CHICKEN CHILI

Steps:

• In a large saucepan, heat oil over medium high heat. Add onion, bell pepper, zucchini, jalapeno, chili powder and cumin; stir to coat. Cook, stirring occasionally, til vegetables have begun to soften, 5 minutes.
• Stir in broth, beans and tomatoes and their juices; bring to a simmer and cook for 10 minutes.
• Add chicken. Return to simmer and cook until chicken is cooked through, 5-7 minutes. Add salt or pepper if needed. Divide among 4 bowls and serve.

FRESH AND TASTY SUMMER CHILI

Steps:

• Saute ground beef and brown, then drain any fat and put aside. In same pan, saute onions until translucent, then garlic. Add onions, garlic and meat to a large stockpot, add tomatoes, beans, hot sauce and spices. Reserve cilantro for the last 10 minutes of cooking. Serve with tortilla chips, crema, sprinkle with cilantro and scallions and tada!

VEGETARIAN CHILI WITH SUMMER VEGETABLES

Steps:

• Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
• Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper.
• Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed.
• Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat.
• Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
• Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
• Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili.
• Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
• Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
• Add tomato sauce and barbecue sauce and bring to a bubble.
• It using corn kernels add them now.
• Let chili simmer 10 minutes.
• Adjust seasonings and heat level to your taste.
• Remove from heat and serve.
• TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
• Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.

SOUTH BEACH SUMMER CHICKEN CHILI

Steps:

• Stir together avocado, lime juice and 1/8 teaspoon salt.
• Heat oil over medium-high in a large saucepan. Add vegetables, chili powder, chiles and cumin. Cook until vegetables are soft for 5 minutes.
• Stir in broth, beans and tomatoes then simmer for 10 minutes.
• Add chicken and remaining salt. Simmer until chicken is cooked through (7 minutes).
• Top with avocado.

SUMMER TURKEY AND BLACK BEAN CHILI

Steps:

• In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
• In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
• Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot.
• Add onion, garlic, chili powder, and cumin.
• Saute over medium heat until onion is soft (about 5 minutes).
• Add remaining ingredients and stir.
• Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
• Add more liquid if needed.
• Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.

SUMMER CHILI

Steps:

• Warm olive oil in a large dutch oven (pot), chop onions into 1/4 to 1/2 inch squares and add to oil (saute). Finely chop garlic and add to dutch oven. Dice up the peppers into 1/2 - 3/4 inch squares, saute with others. Chop up jalapeno (remove seeds) into small chunks and add to dutch oven. Heat mixture (Ragu) slowly. Add red pepper, black pepper, and salt. Dice up carrot into small 1/4 inch chunks and add to ragu. After about 10 minutes the peppers and onions should start to soften nicely, add ground beef to the ragu. Add chili powders. Allow meat to brown within the mixture, stir often. Once browned, add wine to the ragu. Turn up the heat and let boil for around 3-5 minutes allowing the wine to evaporate. Continue to stir. Add in whole tomatoes and broth, stir. Add the rest of the ingredients, bring to boil, then turn down the heat and let simmer. Cut up the whole tomatoes in the dutch over with a large spoon. Strain and Rinse Beans ... Add. Add more broth if needed. Ready to eat in 30-45 minutes.

SUMMER CHILI

Steps:

• 1. In a large saucepan, cook onion and garlic, in oil until tender.
• 2. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.
• 3. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.
• 4. Simmer all ingredients about one hour, or until bubbly.

SUMMER VEGETABLE CHILI

Steps:

• Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SIMPLE SUMMER CHILI

Steps:

• 1. Pour olive oil into a large pot on medium heat and add onion and zucchini 2. Allow vegetables to sauté until onion becomes opaque, about 5 minutes 3. Add ground beef to vegetables and stir until meat is browned 4. Drain any excess fat from pan before adding remaining ingredients 5. Allow to simmer on low for approximately 45 minutes 6. Enjoy topped with shredded cheese, plain Greek yogurt, sour cream or simply as is