Fall is here and so are great surpluses of peppers, zucchini, and squash. As the air begins to chill this chili, chocked full of those fall things I just mentioned and some other spicy morsels, will warm you up.
1 red onion diced
4 cloves of garlic minced
3 red bell peppers diced
2 medium yellow squash diced
1 large zucchini diced
3 jalapeños minced (throw some seeds in there for some extra heat)
3-4 tablespoons of chili powder (I mix a smoked chili powder and something called La Mesa Chili powder)
1-2 teaspoons of chipotle powder
1 large can of fire roasted diced tomatoes
1 small can of fire roasted diced tomatoes
1 can of corn (drained)
1 can of black beans (drained and rinsed)
1 tablespoon or more to sweat the onions and garlic
salt and pepper to taste
This is a fairly easy thing to make it really is mostly a lot of chopping and stirring. In a large pot, heat oil over medium heat. Begin by sweating the onions and garlic, about 5 mins. Once they start to begin to become a little clear toss in the chili powder and let cook a few more minutes. Add in the peppers (red and jalapeño), cook they begin to get soft, about 4-5 mins. Add in the squash and zucchini and continue to cook until squash is tender. Add in the diced tomatoes, bring to a boil and let simmer for about 10-15 mins stirring often. Add in the corn and beans, reduce the heat and let stew for a while. The longer the better. Add salt and pepper to your taste liking. It will need salt as this will help with the acidity of the tomatoes, use some good kosher or sea salt, it will make you happy.
You can fire roast your own tomatoes and corn if you want, I’ve been meaning to try that myself so that I can say it is all from scratch, if you manage to try it let me know. Also feel free to toss in some fresh oregano if you have it. It will add a nice extra flavor.