Sometimes it’s 5,000 degrees outside and sometimes you still want chili in the middle of the blazing heat. I also had a ton of cans of beans that I wanted to go through and get rid of instead of just letting them sit there and do nothing. I love summer veggies like corn and zucchini so I threw these yummy goodies into a pot with some spices and white beans, let it simmer and voila! Summer chili. I love the subtle hint of sweetness from cinnamon in a seemingly unlikely contender such as chili. There’s something about the combo of sweet, smoky and spicy that I’m just a sucker for. Anywho. Let’s get to the point. Here’s the recipe!
1 regular* sized can of corn
1 regular size can of cannellini beans
1 regular size can chickpeas
1 regular size can of great northern beans
1 regular size can of diced tomatoes
3 tbsp tomato paste
1/3 cup vegetable broth
1 medium zucchini, chopped
1/2 bunch of green onions, chopped
1 tbsp + 1 tsp chili powder
1 stick cinnamon
1/4 tsp ground korintje cinnamon
1/4 tsp cardamom
1 tsp oregano
2 tsp smoked paprika
1 tsp onion powder
1 tsp coriander
1/4 tsp cayenne pepper (or to taste)
1/4 tsp smoked ground red jalapeño pepper (or to taste)
2 tsp salt (or to taste)
black pepper to taste
*Regular size refers to the cans that are 14-16 ounces, not the large ones.
Chop the zucchini and onion and set aside. Open and drain all cans of veggies except the diced tomatoes. Add all ingredients to a medium pot and heat on medium high until it starts to bubble. Reduce heat to medium low and let simmer about 30 minutes or until it begins to thicken. Serve with jalapeño slices, a dollop of sour cream, a sprinkle of your favorite cheese or even some crostinis.