This Chili was delicious! The fresh yellow squash really made the flavors of this chili "pop!" I had 2 helpings and my son had 3 (did I mention he's only 15 months old?!) He LOVED the beans! My daughter took one bite and declared it was too spicy for her. It was a little bit spicy, I'm not gonna lie! I actually couldn't believe my son ate 3 helpings, without any complaints! It was a little bit more than mildly spicy, but not so spicy that your nose runs. ;)
I really think you'll enjoy this Chili! If you don't like spicy at all, omit the can of petite diced tomatoes with green chilis and just use plain petite diced tomatoes. Voila! If you're not into the beans, replace them with some ground beef or ground turkey! It's all about making a recipe work for you!
We served ours with some delicious slow-cooked sweet cornbread. :) I highly recommend it! It came out perfectly!
Summer Chili
Ingredients: (This serves approx. 6)
28 oz. can Sliced Tomatoes and Zucchini (Red Gold makes these)
15 oz. can Tomato Sauce
14 oz. can Petite Diced Tomatoes with Green Chilis
15.5 oz. can Chili Beans
15.25 oz. can Black Beans, drained, rinsed
1 medium onion, roughly chopped
3 smallish yellow squash, halved, quartered and chopped
3 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
1 tsp. Salt
1/8 tsp. Pepper
2 cups water
Directions:
In the bottom of your crock, place your yellow squash and onions.
Pour your black beans and chili beans on top of that.
Pour your can of diced tomatoes with green chilis and tomatoes with Zucchini on top of that.
(I forgot to take a picture of the tomatoes with zucchini, sorry! But, this is where you add it.)
Next, mix together the tomato sauce, garlic powder, onion powder, salt, pepper and water.
Pour this over everything else in your crock.
Cook on LOW for 7-8 hours, or on HIGH for 3.5-4 hours.
Enjoy!
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